Grilled Roast Beef and Cheddar Sandwich
Ingredients
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nonstick cooking spray
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4 slices sandwich bread
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2 tablespoons unsalted butter
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2 tablespoons horseradish cream
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1 tablespoon Dijon mustard
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4 cheddar cheese slices
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8 ounces sliced roast beef
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the pan and the bread
Coat the June Pan with nonstick cooking spray. Spread a thin layer of butter, margarine or mayonnaise on one side of a slice of bread. Place the bread buttered-side down on the June Pan. Repeat with the other 3 slices of bread.
nonstick cooking spray
4 slices sandwich bread
2 tablespoons unsalted butter
butter knife
measuring spoons
June Pan
Add the condiments
Spread the horseradish cream, if using, on two slices of bread, dividing it evenly between them. Spread the Dijon mustard on the other two slices of bread.
2 tablespoons horseradish cream
1 tablespoon Dijon mustard
Add the roast beef and cheese
On each bread slice with the horseradish cream, place 3-4 ounces of roast beef. Top each bread slice with a slice of cheese. Set cooking preferences using the button below. Recommended settings are prepopulated.
4 cheddar cheese slices
8 ounces sliced roast beef
Cook the sandwiches
Place the June Pan on the middle shelf of the June Oven. Cook the sandwiches about 16 minutes, until the cheese is melted. June will notify you when the sandwiches are ready. If desired, follow on-screen directions to continue cooking.
June Oven
Add the arugula
Remove the June Pan from the June Oven and set it on a cooling rack. Identify the two slices that you spread the Dijon mustard on (under the cheese), and to those slices add the arugula, dividing it evenly between them. Close the sandwiches, topping the beef side with the other side, so that the cheese is enclosed in the sandwich. Press down firmly.
½ cup baby arugula
cooling rack
flip spatula
Serve the sandwiches
Slice each sandwich in half. Serve immediately.