This recipe for hot roast beef sandwiches is really quite easy and it makes for a great weeknight dinner. The secret here is the horseradish cream sauce, the melted Havarti cheese and the hint of garlic on the toast.

Servings: Makes 2 sandwiches

You will need:

• 1 tablespoon of olive oil
• 1 tablespoon butter
• 1/2 medium onion, sliced
• 3 gloves of garlic, (2 minced, 1 left whole, you will use it to rub the toast)
• 1/2 teaspoon each salt and pepper
• 1/2 pound deli sliced roast beef
• 4 slices Havarti cheese
• 2 French rolls
• horseradish cream sauce (see recipe below)

1. Preheat your oven broiler.
2. In a skillet over medium heat add the olive oil and butter. Once the butter has melted add the onions and garlic. Cook until the onions caramelize, about 10-15 minutes. They should be turning a golden brown. Remove from heat and set aside.
3. Slice the French rolls in half and lay on a cookie sheet. Put under the broiler for about a minute. Remove from oven and rub the remaining garlic clove on the both sides.
4. On the bottom piece of each roll layer the roast beef, splitting the meat equally between the two sandwiches. Next, divide the onions evenly among the two sandwiches and place two slices of cheese on top of the onions.  Place the tops and bottoms under the broiler until the cheese starts to melt. Note: Keep your eye on the tops as they can burn quickly. Remove them early if you need to.
5. Once the cheese has melted remove the sandwiches from the oven. Generously spread the horseradish cream sauce on the top portion of the french roll. Place the top on the rest of the sandwich and cut in half.

Horseradish Cream Sauce

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 teaspoon horseradish (you can use more if you want it to be a little spicier)
• 1/8 teaspoon paprika
• kosher salt and pepper to taste

1. Combine all ingredients in a small bowl. Chill for 20 minutes.

For the perfect compliment to these sandwiches, check out my recipe for homemade potato chips.  Enjoy!