Roast Beef and Cheddar Sub

Name: Roast Beef and Cheddar Sub
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 hoagie rolls (12-inch), split lengthwise; 1 lb thinly sliced deli roast beef; 8 slices sharp cheddar cheese, sliced; 1/4 cup mayonnaise; 2 tsp prepared horseradish; 2 tsp Dijon mustard; 8 romaine lettuce leaves; 2 tomato, sliced; 1/2 red onion, thinly sliced; 16 dill pickle slices; 1/4 tsp kosher salt; 1/4 tsp black pepper, freshly ground

Thinly sliced deli roast beef and sharp cheddar piled onto a hoagie roll with horseradish mayo, crisp lettuce, tomato, and red onion. A deli-style sub that takes minutes to build.

15 minEasyServes 4820 cal/serving

AmericanLunchNo-CookHigh ProteinHigh FiberPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 hoagie rolls (12-inch), split lengthwise
1 lb thinly sliced deli roast beef
8 slices sharp cheddar cheese, sliced
1/4 cup mayonnaise
2 tsp prepared horseradish
2 tsp Dijon mustard
8 romaine lettuce leaves
2 tomato, sliced
1/2 red onion, thinly sliced
16 dill pickle slices
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

In a small bowl, stir together 1/4 cup mayonnaise, 2 tsp prepared horseradish, and 2 tsp Dijon mustard until smooth. Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper.
2

Spread the horseradish mayo generously over both cut sides of each 4 split lengthwise hoagie rolls (12-inch).
3

Layer 8 slices sliced sharp cheddar cheese on the bottom halves of the rolls.
4

Pile 1 lb thinly sliced deli roast beef evenly over the cheese, folding the slices loosely so they do not compress flat.
5

Top with 8 romaine lettuce leaves, 2 sliced tomato, 1/2 thinly sliced red onion, and 16 dill pickle slices.
6

Close the subs, press gently, and slice in half on the diagonal. Serve immediately.

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Questions

Is there a substitute for Dijon mustard in Roast Beef and Cheddar Sub?

The entry for Roast Beef and Cheddar Sub calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Roast Beef and Cheddar Sub less spicy?

Yes. The heat in Roast Beef and Cheddar Sub comes from 2 tsp prepared horseradish. For a milder plate, start with half the horseradish and add more to taste at the end; nothing else in the method changes.

Can I make Roast Beef and Cheddar Sub dairy-free?

Yes. The dairy in Roast Beef and Cheddar Sub is 8 slices sharp cheddar cheese, sliced. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Does Roast Beef and Cheddar Sub contain eggs?

Yes: 1/4 cup mayonnaise. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Roast Beef and Cheddar Sub?

One serving (the recipe makes 4) has 13 g of protein in about 820 calories, alongside 25 g carbohydrate and 35 g fat, plus 6 g fiber and 1120 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

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