Introduction

The Roast Beef & Cheddar Melt Sandwich is a comforting and flavorful choice for any meal. With tender roast beef, sharp cheddar, and a crispy sourdough crust, it’s a classic sandwich that satisfies every time.

A close-up of a thick sandwich with three layers of toasted white bread, each slice golden brown and slightly crispy, sprinkled with small green herbs on top. Between the first and second bread layers, there is a thick layer of melted orange-yellow cheddar cheese dripping slightly, topped with a generous portion of tender, pinkish-brown sliced meat. Between the second and third bread layers, another thick layer of melted cheddar cheese covers more slices of the same pinkish-brown tender meat. The sandwich sits on a wooden surface with small green herb bits around. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices of sourdough bread
1 pound of thinly sliced roast beef
8 slices of sharp cheddar cheese
4 tablespoons of unsalted butter
1 tablespoon of Dijon mustard (optional)
Salt and pepper to taste
Fresh arugula or spinach (optional, for garnish)

Instructions

Step 1: Preheat a skillet or griddle over medium heat. Spread butter evenly on one side of each slice of bread.
Step 2: If using, spread a thin layer of Dijon mustard on the opposite side of four bread slices. Season roast beef with salt and pepper, then layer the beef evenly over the mustard-spread bread slices.
Step 3: Place a slice of sharp cheddar cheese on top of the roast beef, then add fresh arugula or spinach if desired.
Step 4: Top each with the remaining bread slices, buttered side facing out. Carefully place sandwiches on the hot skillet.
Step 5: Cook for about 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Step 6: Remove from heat, slice in half if preferred, and serve warm.

Tips & Variations

Use a griddle press or a heavy pan to press sandwiches evenly for a crispier crust.
Swap sharp cheddar for Swiss or provolone for a different flavor profile.
Add caramelized onions or sliced tomatoes for extra depth and freshness.
For a spicy kick, spread a thin layer of horseradish sauce instead of mustard.

Storage

Store any leftover sandwiches wrapped in foil or airtight containers in the refrigerator for up to 2 days. To reheat, warm in a skillet over low heat or use a toaster oven to keep the bread crispy and cheese melted.

How to Serve

The image shows a close-up of a sandwich with three layers of lightly toasted thick white bread, each layer browned and crispy on the outside. Between the bread layers, there are two thick layers of thinly sliced pinkish roast meat with a tender texture. Between the meat layers, there are abundant melted yellow cheese slices oozing and stretching slightly, with a glossy and creamy look. Small bits of chopped green herbs are sprinkled on top of the sandwich and around it. The sandwich is placed on a wooden surface with part of a dark brown bowl blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for this sandwich?

Yes, you can substitute sourdough with other breads like rye, whole wheat, or ciabatta depending on your preference.

Is it okay to make these sandwiches ahead of time?

It’s best to assemble them just before cooking to keep the bread from becoming soggy. However, you can prepare the beef and cheese in advance to save time.

Roast Beef & Cheddar Melt Sandwich Recipe

Print Recipe

★★★★★

4.4 from 80 reviews

A delicious and hearty Roast Beef & Cheddar Melt Sandwich featuring thinly sliced roast beef and sharp cheddar cheese melted between crispy, buttery sourdough bread slices. This comforting sandwich is perfect for lunch or a quick dinner, optionally enhanced with Dijon mustard and fresh greens like arugula or spinach for added flavor and freshness.

Author: Nora
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: American

Ingredients

Scale

Sandwich Ingredients

8 slices of sourdough bread
1 pound of thinly sliced roast beef
8 slices of sharp cheddar cheese
4 tablespoons of unsalted butter
1 tablespoon of Dijon mustard (optional)
Salt and pepper to taste
Fresh arugula or spinach (optional, for garnish)

Instructions

Prepare the bread: Lightly spread butter on one side of each slice of sourdough bread. If using Dijon mustard, spread it on the non-buttered side of four bread slices to add a tangy flavor.
Assemble the sandwich: Place the thinly sliced roast beef evenly on the mustard-spread side of the four bread slices. Season with salt and pepper to taste. Lay a slice of sharp cheddar cheese on top of the roast beef. Add fresh arugula or spinach if desired for some freshness and texture.
Close the sandwiches: Top each with the remaining bread slices, buttered side facing out.
Cook the sandwiches: Heat a large skillet or frying pan over medium heat. Place the sandwiches in the pan and cook for about 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and the cheese has melted.
Serve: Remove the sandwiches from the pan, let them cool slightly, then slice in half and serve warm for the best melt experience.

Notes

Use thinly sliced roast beef for easier melting and better texture.
Butter the bread generously to achieve a rich, crispy crust.
Adjust salt and pepper according to your taste preference.
If you prefer, substitute cheddar with other melting cheeses like Swiss or provolone.
Adding fresh greens such as arugula provides a nice peppery contrast and freshness.

Keywords: roast beef melt, cheddar sandwich, sourdough sandwich, grilled sandwich, melt sandwich, lunch recipe, easy sandwich