beef and cheese sandwich

Roast Beef Sandwich with Provolone Cheese

CategoryCooking MethodTags, DifficultyBeginner
Yields1 Serving
Yields1 Serving

This recipe comes from our article: Stop! Don’t Throw Out Those Christmas Leftovers

There is nothing like a hot roast beef sandwich with melted provolone cheese on a freshly toasted baguette. Add a dash of mustard and some caramelised onions for a mouth-watering lunch.


 ½ baguette, sliced lengthwise
 120 g of leftover roast beef sliced thinly and warmed
 1 tbsp of mayonnaise
 4 slices of provolone cheese, cut in halves
 2 jalapeno peppers (you can use canned peppers)
 Brown onion halved and thinly sliced
 1 tbsp of olive oil
 1 tbsp of butter
 1 tbsp of brown sugar
 Lettuce or arugula (optional)


Instructions for caramelised onions

Heat oil and butter in a skillet on medium to high heat.


Add onions and sugar. Cook until soft, stirring every 5 minutes.


Turn heat down to low and simmer for 30 to 45 minutes until onions are soft, medium brown with a jam-like consistency. Stir every few minutes. If they start to stick to the bottom of the skillet add a dash of water and stir, scraping the onions off the bottom. Be careful not to burn the onions – cook on a low heat and stir frequently.

Instructions for sandwich

Spread mayonnaise on the inside of baguette. Layer roast beef and cheese, and top with peppers.


Add jalapeno peppers and caramelised onions.


Toast in pre-oven at 160°C for 4 minutes to melt the cheese and to warm the baguette.


Serve with optional lettuce or arugula.

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