Difficulty Medium
Cook Time 5 min
Heat None
This loaded roast beef sandwich is stacked high with deli meats, tangy pickles, crisp vegetables, and a fried egg on buttered sourdough. It's got everything you want in a sandwich — creamy, crunchy, savory, and just a little heat.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 slices sourdough bread 2 tablespoons butter, softened 2 slices Dubliner cheese 1 tablespoon Dijon mustard 1 tablespoon mayonnaise 6 oz sliced roast beef 3 slices salami 3-4 dill pickle slices 3 thin slices red onion 3-4 pepperoncini slices 2 slices tomato 2-3 leaves romaine or iceberg lettuce 1 large egg 2 tablespoons creamy horseradish mayo Cracked black pepper to taste Directions 1 Butter both slices of sourdough bread on one side. Heat a skillet over medium heat and toast the bread butter-side down until golden brown, about 2-3 minutes. Set aside. 2 In a small bowl, mix together the Dijon mustard and mayonnaise until combined. 3 In the same skillet, fry the egg to your liking (over-easy or over-medium works best for sandwiches). Season with cracked black pepper. 4 Build the sandwich: spread horseradish mayo on one slice of toasted bread. Layer with Dubliner cheese, roast beef, salami, pickles, red onion, pepperoncini, tomato, and lettuce. 5 Spread the Dijon-mayo mixture on the other slice of bread. Top the sandwich with the fried egg, then close it up. 6 Cut in half if desired and serve immediately while the egg is still warm.
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