Nobody wants to eat just roast beef between two slices of bread and nothing else. The trick is finding the right roast beef sandwich condiments that will take it to the next level to more of a deli roast beef sandwich (and even further if you have flavorful beef and add some foods too or cheese). Some of these condiments work better when used on toasted bread.
What condiments go on a roast beef sandwich?
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Mayonnaise
Mayonnaise is one of the most popular sandwich condiments in North America. It is made by emulsifying eggs with oil and a form of acid, either vinegar or lemon juice.
Despite its white color, it has no dairy in it, unless it is a specialized nonegg mayo, so it is safe for people with lactose intolerance. Of course, as always, you should check the label before buying.
Mayonnaise is a source of saturated fat and cholesterol, so those on a heart-healthy diet should use it sparingly. Some forms of low-fat mayo exist, however. In any case, spread it on the inside of each bread slice. It’s a quick way to add moisture to any leftover roast beef.
Mustard
Mustard is made from the ground seeds of a mustard plant combined with vinegar and water. Yellow mustard, which you may be familiar with from putting it on hot dogs, is the most common, but certainly not the only variety available.
Honey mustard, as the name implies, combines honey as an ingredient. Spicy brown mustard is made with brown mustard seeds and tends to have more heat than regular mustard.
Dijon mustard substitutes the juice of unripe grapes for vinegar, giving it a more pungent flavor. Squirt the mustard on top of the meat you are using in your sandwich.
Barbecue Sauce
Barbecue sauce makes a wonderful condiment for roast beef because there are so many kinds, ranging from the tomato-ey variety that comes from Texas to the mustard-based sauce that comes from the Carolinas.
You should use barbecue sauce sparingly lest it flows out of your sandwich and onto your shirt.
Horseradish
Horseradish is derived from a plant by the same name and has been used in cooking since antiquity. It has a powerful, pungent odor and taste and thus should be used sparingly, especially for people with delicate taste buds.
Horseradish sauce is a different thing depending on what part of the world it’s made. In Great Britain, horseradish sauce consists of horseradish mixed with vinegar.
In the United States, it is made by combining horseradish with mayonnaise. In Denmark, the sauce consists of horseradish combined with whipping cream and is used with that country’s famous open-faced sandwiches.
Horseradish, either dry or as part of a sauce, should be used sparingly.
Sour Cream
Sour cream is made by fermenting regular cream with acidic bacteria, either naturally or by adding the extra ingredient.
The effect is to thicken the cream while making it more acidic, thus giving it its distinct flavor. Sour cream is high in fat and carbs but also rich in protein, vitamin A and vitamin B12.
Sour cream is often used to top off chili or soup to add a little coolness to the heat of the main meal. The best way to use sour cream in a sandwich is to spread it evenly on top of the meat. Some people will also spread it on the inside of the bread.
Cream Cheese
Cream cheese is a form of cheese that is made from milk and cream, resulting in a mild, but fatty substance that nevertheless has a number of micronutrients.
People often spread cream cheese on toast or a bagel in lieu of butter. Cream cheese is considered slightly healthier than butter because of its lower fat content and because less of it is needed to cover the inside of a slice of bread in a sandwich.
At the store, cream cheese comes either in bars or tubs, the latter of which contains a variety of sweet and savory flavorings.
Fresh Italian Herbs
Italian herbs, which you can buy fresh at some supermarkets or even grow yourself, can be a substitute for lettuce on any salad.
Try fresh basil leaves, fresh oregano, and rosemary leaves plucked from the woody stems. Alternately, you can mix Italian herbs in sour cream to give it a little added flavor or combine with olive oil to make it into a dipping sauce.
Dry Italian Spices
Dry Italian spices work pretty well too, when mixed in with a cream or olive oil sauce, just like their fresh varieties.
One can also simmer a tomato sauce with the spices along with powdered garlic and onions to make a quick marinara sauce that can be used in a roast beef sandwich much as they are used in a meatball sub.
Worcestershire Sauce
Worcestershire sauce is a fermented condiment using ingredients that include anchovies, vinegar, molasses, onions, and garlic, among others.
The sauce was created in the early 19th century in the city of Worcester in Great Britain. Lea and Perrins is the most famous brand. It is used as both a condiment for meat dishes and as part of a wet marinade.
Worcestershire sauce is considered similar to the ancient Roman garum, a fermented fish sauce that the Romans put on just about everything.
Hot Sauce
Hot sauce comes in a stunning variety, but all of it uses some kind of chili pepper as a base. Additional ingredients can be as simple as salt and vinegar, but some varieties use fruits and vegetables to give added flavor.
The process of creating hot sauce can be as simple as pureeing or cooking or a combination of both.
You should always check the label to determine the heat index of the hot sauce you’re buying. Most hot sauces use jalapenos as the base pepper, but some will use hotter peppers such as habaneros or even the dreaded ghost pepper.
One of the most common varieties is the famed Tabasco, made with cayenne peppers, and has been sold since the late 1860s.
In any case, use sparingly, according to your tolerance to heat or use in combination with a cooling condiment such as sour cream or yogurt.
Salsa
Salsa has become an increasingly popular condiment in the United States, surpassing ketchup for many people. Typically, salsa is made with tomatoes, hot peppers, and onions.
Many varieties of salsa that you can buy at the store include fruit flavors, black beans, and corn. Salsa Verde is made with green tomatillos.
Salsa is a near-universal condiment in Tex-Mex cooking, used in fajitas, tacos, and enchiladas. No Mexican restaurant is without the bowl of salsa for dipping tortilla chips as an appetizer.
However, salsa has gained popularity as a condiment for many kinds of sandwiches, even hamburgers.
Tapenade
Tapenade is a concoction that combines black olives, capers, and anchovies to make either a condiment or a spread. The ingredients are either chopped, crushed, or blended and then added to olive oil to make a thick paste.
Some varieties add garlic, lemon juice, or even brandy to add extra flavor. Tapenade is used in both French and Louisiana cooking in various dishes. Dollop some on top of the roast beef or use it as a spread for the bread.
Hummus
Hummus is a staple of Middle Eastern cooking and is often used as a dip as well as a spread. It is made with mashed chickpeas, tahini, lemon juice, and garlic.
Some varieties will add red pepper or other spices. Hummus is a favorite dish in Israel, even though some of her neighbors maintain that the dish was appropriated from Arab and Palestinian culture.
The condiment is a great source of dietary fiber, vitamin B6, and a number of minerals.
Hummus works great to spread on the bread of a roast beef sandwich and is a healthy substitute for cream cheese, butter, and other, more traditional spreads.
Hummus in a number of varieties can now be found in most supermarkets in the United States.