Horseradish Beef Sandwiches

Thinly sliced deli roast beef stacked on pumpernickel bread with creamy horseradish sauce, sliced pickled beets, lettuce, and mayo. It’s a ten-minute lunch that eats like something from a serious deli.

The pickled beets are what set this apart from every other roast beef sandwich. They bring earthy sweetness, a tang that plays off the horseradish, and that deep ruby color that stains everything it touches in the best way. If you’ve never tried beets on a roast beef sandwich, this will convert you.

Horseradish on one side, mayo on the other. The horseradish brings sinus-clearing heat against the beef, while the mayo on the top slice keeps the lettuce from sliding and adds creamy richness without competing with the stronger flavors below.

Pro Tips

• Drain the pickled beets thoroughly on paper towels. Excess brine soaks into the bread and makes it soggy fast.
• Use dark pumpernickel for the best flavor match. Lighter rye works too, but pumpernickel’s dense, malty sweetness pairs better with beets and horseradish.
• Layer the lettuce on top of the beets, not under them. It acts as a moisture barrier between the wet beets and the top slice of bread.
• Slice the sandwich and eat immediately. This isn’t one that packs well for later because the beet juice migrates.

Variations

• Add a slice of Swiss cheese for a richer, more substantial sandwich.
• Swap pickled beets for thinly sliced raw red onion if beets aren’t your thing.
• Use whole grain mustard instead of horseradish sauce for a milder, seedy bite.