Roast Beef and Horseradish Cheddar Pretzel Subs

Roast beef and horseradish cheddar

The folks at Cabot Creamery were kind enough to send me some samples of several of their cheddar cheeses.

Founded in 1919, Cabot Creamery is a cooperative of 1,200 dairy farm families located throughout upstate New York and New England. They manage four plants in three states, employing over 1,000 people, who make award-winning cheeses, premium butter, light cheddars, flavored cheddars and rich Greek-Style Yogurt, cottage cheese and sour cream.

You can follow Cabot Creamery on Facebook, as well.

Here’s the first of several recipes I’ve been toying with…this is some GREAT cheese!

Roast Beef and Horseradish Cheddar Pretzel SubsRoast Beef & Horseradish Cheddar Pretzel Subs
1 lb. premium rare roast beef, thinly sliced
4 Regular or pretzel-style hoagie rolls
1 cup pickled red onions (see recipe below)
4 oz. Cabot Horseradish Cheddar Cheese
2 cups au jus*

Mise en place:

Preheat broiler.

Roast Beef and Horseradish Cheddar Pretzel SubsHalve pretzel rolls. Shred cheese, and heat au jus to a simmer.

*Combine 3 tsp. of Better Than Bullion Au Jus, with 2 cups hot water.

Prepare the dish:

Place halved rolls, cut side up, on a baking sheet.

Dip the roast beef slices one at a time into the simmering au jus, just for a second, and then place them on the top half of each roll.

Top the roast beef with 1/4 of the cheese.

Roast Beef and Horseradish Cheddar Pretzel Subs

Place the sandwiches under the broiler until the bottoms are golden brown and the cheese is bubbly.

Close up sandwiches and serve immediately.

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Roast Beef and Horseradish Cheddar Pretzel Subs

Options: top with chilled tomato slices and fresh green lettuce leaves.

pickled onionsPickled Red Onions
1/2 cups rice wine vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve.

Place onion in a bowl, add vinegar mixture, and let rest at room temperature for an hour.

Cover and chill. Drain onions before using.


Sneak Peek: Amazing Zucchini Grinders

This sneak peek recipe is our meatless dinner coming up this week, Amazing Zucchini Grinders & Wedge Salad…

Amazing Zucchini Grinders (4a)

Active Time: 10 min.       Total Time: 30 min.

  • 1/2 tbsp. butter
  •  1 medium zucchini*, cubed
  • 1 dash red pepper flakes
  •  Salt
  • Black Pepper
  •  1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • ½ yellow onion, sliced
  • 2 (6 inch) hoagie rolls, split
  • ½ red bell pepper, sliced

*or ½ zucchini, ½ yellow squash, as pictured.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.

Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella.

Close the rolls, and wrap individually in aluminum foil.

Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

Note: Okay, okay…I know this is supposed to be a meatless meal, but if you really want to take this grinder to the next level for your favorite carnivore, sauté ½ lb of ground Italian sausage, with the other half of that onion (diced), continue cooking, seasoning with a little salt and pepper, until there’s no pink left and the meat, breaking it up fine. Drain well on paper towels and stir into the zucchini when adding the marinara. These optional ingredients are not in the grocery list.

Wedge Salad (4b)

Serves 2                              Active Time: 10 min.       Total Time: 10 min.

  • 1/2 head iceberg lettuce, cut into quarters
  • Blue cheese dressing
  • 1 tomato, minced
  •   1 green onions, chopped
  • 1/4 cup crumbled blue cheese
  • 1/2 yellow bell pepper, sliced

On each salad plate, place 1 wedge of lettuce turned on its side. Pour the blue cheese dressing over the wedge.

Sprinkle with tomatoes, green onions, crumbled blue cheese, and bell pepper slices.