Hot Roast Beef & Swiss Sandwiches with Horseradish Mayo

It’s football time and I’m so excited!

Get ready for some serious good eating. Here’s the first installation.

Spicy, savory, sweet…this sandwich is so good, and easy to make. Fancy up the plain ‘ol roast beef sandwich with some spicy horseradish mayo and caramelized red onions.

Put it all on a buttered pretzel bun and oh…devoured. Pronto.

Hot Roast Beef & Swiss Sandwiches with Horseradish Mayo

  • 2/3 to 3/4 pound good quality deli sliced roast beef (I like Boar’s Head brand)
  • 4 thick slices Swiss cheese
  • 2 1/4-inch slices of red onion, broken into rings
  • 1/2 tablespoon butter, plus more for rolls
  • 2 pretzel sandwich rolls
  • 1/4 cup mayonnaise
  • 1 teaspoon prepared horseradish
  • freshly ground pepper

In a small bowl, combine mayo, horseradish and a small amount of pepper. Stir and set aside.

In a medium nonstick pan over high heat, melt the butter. Reduce heat to medium-high and add onions, cooking until browned and soft, about 5 minutes. Put onions in a bowl and set aside.

Halve and butter the inside of each slice of pretzel roll. Place butter side down in the pan and let cook until browned, 1-2 minutes. Place buns on a plate.

Turn heat to medium-low. In same pan, add the roast beef slices. Using tongs, toss the slices until evenly browned and warmed through, 2-3 minutes. Form meat into 2 piles in the pan and top each with 2 slices of Swiss cheese. Turn off the heat.

When cheese is beginning to melt, use a spatula to transfer the meat pile to each of the pretzel buns. Top with the cooked onions, and spread the horseradish mayo on the top half of the roll. Open mouth, shove sandwich in, and enjoy!


Slow-Roasted Spanish Pork “Lechon Asado” for Cuban Sandwiches

I must confess: I need an intervention.

A pork intervention, because I just ate half this roast as I sliced it.

Simple but delicious, a testament to how good simple can be.

The raw marinade ingredients, when pureed, give off puffs of pungent cilantro and cumin. Your home is filled with these aromas as it cooks.

This, friends, is my Spanish Pork recipe.

I developed it with guidance from a Cuban friend (gracias, Abe) and over time tried different combinations to get it just right. And here it is. Use the resulting pork for Cuban sandwiches like I do, or just cut it into big slabs and add some rice and fried plantains!



Here’s the recipe!


Spanish-Style Roast Pork, Lechón Asado

2 1/2 pound pork butt or 4 pound picnic pork

For the marinade:

  • 2 garlic cloves
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 bunch fresh cilantro with stems (about 1 cup)
  • 1/4 cup vegetable oil
  • 1/2 cup orange juice or lime juice

Preheat the oven to 325 degrees.

Pulse the marinade ingredients until chunky.  Lightly salt the pork all over, then coat with all of the marinade.  Cover with foil and roast for 2 hours covered, plus one hour uncovered, or until roast is beginning to fall apart (more time will be needed for the bone-in picnic pork).

Remove from oven, recover with foil and let rest 10-30 minutes before slicing.

To make Cuban sandwiches you’ll need regular yellow mustard, Virginia ham, dill pickles, mayonnaise, Swiss cheese, butter and a loaf of Cuban bread (and the roast pork of course!). Assemble the sandwich and grill in butter in a pan until heated through and crispy, smashing it flat with a heavy lid (or book, or whatever you have), flipping once. Slice in half, then those halves in half again diagonally.