Loaded Roast Beef Sandwich

This loaded roast beef sandwich recipe features soft rye bread piled high with layers of sharp cheddar, roast beef,  crisp bacon, crunchy onions, and marinated tomatoes.

One of our favorite restaurants, Wild Fin, has a terrific roast beef sandwich that I love. I almost didn’t try this sandwich because it sounded so odd, but our waitress assured me it was delicious. I was intrigued–a cold sandwich on soft rye bread slathered with creamy horseradish, topped with sharp cheddar, thin slices of roast beef, marinated tomatoes, salty bacon, fried red onions, and crisp lettuce. It is a seriously delicious loaded roast beef sandwich with great flavors and textures, and it’s one of my regular orders there. I finally had all the ingredients on hand, so I made it for my daughter and me, and we devoured it!

Loaded Roast Beef Sandwich

Crispy Onions:

• ¼ red or yellow onion, sliced thinly
• 2 tbsp buttermilk
• 2 tbsp flour
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• 2 tbsp avocado oil

Marinated Tomatoes:

• 1 heirloom tomato, sliced
• Drizzle of olive oil
• Drizzle of red vinegar
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste

Sandwich:

• 2 slices of bacon
• 2 slices of rye bread
• Mayonnaise, to taste
• Cream horseradish, to taste
• Roast beef, sliced thinly
• Sharp white cheddar, sliced thinly
• Iceberg lettuce

How to Make a Loaded Roast Beef Sandwich:

Prepare the crispy onions by soaking them in buttermilk for 10 minutes.

Combine the flour, sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.

Dredge the onions by removing them from the buttermilk, shaking off excess liquid. Coat the onions evenly in the seasoned flour.

Heat the oil in a small skillet to 375 degrees with a thermometer.

Fry the onions in batches by dropping a few dredged onions into the hot oil and stirring often, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.  Season with sea salt. Continue with remaining onions.

Marinate the tomatoes by placing the tomato slices on a few paper towels to blot dry. Place on a plate and drizzle the slices with olive oil, red wine vinegar, sea salt, freshly cracked black pepper, and garlic powder to taste.

Cook the bacon in a large skillet until crispy and browned. Remove from the skillet and place on a few paper towels to drain.

Prepare the sandwich by slathering mayonnaise on one piece of rye bread. Top with cheese slices, crispy onions, roast beef, marinated tomato, bacon, and lettuce. Slather the last piece of bread with creamy horseradish, and top the sandwich.

Serve immediately. Enjoy.