…if what they want is GOOD food.

I have a confession to make — I make roast beef specifically for the sandwiches. As good as it is warm, dripping with juices and fresh from the oven, roast beef takes on an entirely different identity when it’s cold, thinly sliced and piled high on top of good bread. Another reason I love making roast beef sandwiches? Horseradish. I can’t get enough of the stuff and truthfully, can’t find a better application (outside of prime rib) than when its teamed up with creamy mayonnaise inside of a sandwich.

Curious about what type of cheese people typically ask for on their roast beef sandwiches, I asked the checkout guy at the supermarket what he would choose. After a momentary pause he looked at me with a puzzled expression and responded sheepishly with,”Cheddar?” After asking several more of my friends and family the same question, I came away with similar, unsure responses. Realizing that sandwiches, like ones favorite pizza toppings, are very much tied to individual tastes, I figured there was no use trying to produce an archetypical version and decided to experiment. So, with some leftover dill from my Turkish stuffed grape leaves and what was left of a container of cream cheese in the fridge, I put together this piquant spread that adds a flavorful twist to an old favorite.

I’ve gone with something less traditional here, but what do you think belongs on a roast beef sandwich?

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