Last week the Southern husband asked me if I realized we were having sandwiches for dinner at least once a week lately…and he asked in the hope that this was something that we would be continuing for a good long while. I think probably because Sandwich Night (name that movie!) is a little more casual, a little lighter. And nowhere near as many dishes to wash, and as the guy who does the dishes after dinner this is no small thing.
And so here is my latest entry in a long row of sandwiches that I have apparently been making a lot of. The only “cooking” involved in this one is the assembly of the horseradish coleslaw, which is ridiculously easy to make, and by the way makes a pretty fabulous coleslaw for regular coleslaw use, not just in great roast beef sandwiches. A little mayo, a little horseradish and a little pepper mixed up with some chopped cabbage and carrots and you are in business. I picked up some light rye bread and some nice thin-sliced roast beef at the deli counter, and then all that you have to do is layer on some of your scrumptious horseradish coleslaw. Instant happy suppertime.
Let’s hear it for Sandwich Night – and Roast Beef and Horseradish Coleslaw Sandwiches!
- 2 slices rye bread
- 1/4 pound rare thin sliced roast beef
- 1/4 cup coleslaw mix (shredded cabbage and carrot)
- 1 tablespoon mayonnaise
- 1 tablespoon horseradish
- Fresh ground pepper
- Mix coleslaw mix, mayo, pepper and horseradish until well combined.
- Lay roast beef on rye bread, cover with horseradish coleslaw and top with second bread slice.
- Cut in half and give three cheers for 5 minute dinners!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!