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.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.


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.