Roast beef coles are hearty sandwiches of thinly sliced roast beef and crisp, creamy coleslaw tucked into soft rolls. The cool, tangy slaw balances savory beef, making this an easy way to turn deli roast beef into a satisfying lunch or casual dinner.
Ingredients
- 4 soft sandwich rolls, about 2 oz (55 g) each
- 12 oz (340 g) thinly sliced cooked roast beef, deli-style or leftover
- 3 cups (210 g) finely shredded green cabbage
- 1 medium carrot, peeled and grated, about ½ cup (55 g)
- ⅓ cup (80 g) mayonnaise
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 g) Dijon mustard
- 1 teaspoon (5 g) granulated sugar
- ¼ teaspoon (1 g) fine salt, plus more to taste
- ⅛ teaspoon (0.3 g) black pepper, plus more to taste
- 2 teaspoons (10 ml) prepared horseradish, optional
- 4 crisp lettuce leaves, optional
Instructions
- Make the dressing. In a medium bowl, whisk together the mayonnaise, cider vinegar, Dijon mustard, sugar, salt, pepper, and horseradish if using. Taste it; add a little more vinegar for extra tang or a pinch more sugar to soften the sharpness.
- Toss the coleslaw. Add the shredded cabbage and grated carrot to the bowl. Toss until evenly coated. Let the slaw stand for 5 minutes, then taste and adjust the seasoning. If the cabbage has released liquid, toss again before assembling.
- Prepare the rolls and beef. Split the rolls. If you like, warm them in a dry skillet over medium-low heat for 1 to 2 minutes per side, or briefly toast them cut-side up. Arrange the roast beef in loose folds rather than pressing it into a dense layer.
- Assemble and serve. Add a lettuce leaf to each roll if using, then divide the roast beef among them. Top with a generous portion of coleslaw and close the rolls. Serve right away while the bread is fresh and the slaw is crisp. This recipe uses cooked roast beef; if cooking a whole cut of beef yourself, use a thermometer to verify the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest.
Tips
- Shred the cabbage finely. Thin shreds are easier to pile into a sandwich and coat more evenly with dressing. A sharp knife, box grater, or food processor fitted with a slicing disk works well.
- Keep the slaw crisp. For a make-ahead meal, mix the dressing separately and toss it with the vegetables shortly before serving. Cabbage softens as it sits in dressing, though the flavor remains pleasant.
- Choose roast beef to suit your taste. Deli roast beef is convenient and easy to fold into the rolls. Leftover home-roasted beef works too; slice it thinly across the grain while cold for neater slices.
- Prevent soggy bread. Drain excess liquid from the slaw and assemble sandwiches just before eating. Lettuce between the roll and filling also helps create a light barrier, but it cannot keep sandwiches crisp for long storage.
Serving Suggestions
Serve the sandwiches with kettle-style potato chips, oven fries, pickles, or a simple green salad. A cup of tomato soup or vegetable soup makes the meal more substantial in cooler weather. For a casual spread, cut the rolls in half and serve with extra coleslaw on the side; keep the remaining slaw chilled rather than leaving it on the table for an extended meal.
Variations
- Make it sharper: Increase the cider vinegar to 1½ tablespoons (22 ml), or stir in an extra teaspoon (5 ml) of prepared horseradish. Horseradish adds a distinctly pungent heat, so add it gradually.
- Use a lighter dressing: Replace half the mayonnaise with plain Greek yogurt. The slaw will taste tangier and less rich; loosen it with a teaspoon or two of water if needed.
- Add cheese: Layer on 2 oz (55 g) of sliced Swiss, provolone, or sharp cheddar across the four sandwiches. For a warm version, melt the cheese over the beef in a skillet, then add the cold slaw just before serving.
- Change the bread: Use sturdy whole-wheat rolls, seeded buns, or a sliced baguette. If using a baguette, cut it into four sandwich portions and remove a little of the soft interior to make room for the filling.
- Make an open-faced plate: Serve the beef and slaw over toasted bread or a baked potato instead of assembling rolls. This is also a useful option if the rolls are small or you want a fork-and-knife meal.
Storage and Reheating
Store the roast beef and coleslaw separately in covered containers in the refrigerator within 2 hours of serving. Cooked roast beef and prepared slaw generally keep for 3 to 4 days refrigerated; follow the package date for deli meat and discard it sooner if its storage time has already begun. For best texture, keep the slaw undressed if you are preparing it ahead, and assemble sandwiches only when ready to eat.
These sandwiches are best served cold or at room temperature and do not need reheating. If you want warm beef, heat only the portion you plan to serve in a covered skillet with a splash of water or broth, stirring until it reaches 165°F (74°C), the safe temperature for reheated leftovers. Add the cold slaw after heating. Do not leave assembled sandwiches or the mayonnaise-based slaw at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make roast beef coleslaw sandwiches ahead?
Prepare the dressing and vegetables, and store them separately from the beef and rolls. Toss the slaw shortly before serving and assemble the sandwiches at the last minute. This keeps the bread from becoming wet and the cabbage from losing too much crunch.
What kind of roast beef works best?
Thinly sliced deli roast beef is convenient and folds easily into a roll. Leftover roast beef is also excellent, especially when sliced thinly across the grain. If it is very lean or a little dry, warm it gently with a spoonful of broth before assembling.
Can I use bagged coleslaw mix?
Yes. Use about 3½ cups (210 g) of plain shredded cabbage-and-carrot mix in place of the separate cabbage and carrot. Check the mix for large pieces and chop them smaller if you want the slaw to fit neatly in the rolls.
Why did my coleslaw turn watery?
Cabbage naturally releases liquid after it is salted and dressed, especially if it sits for a while. Toss the slaw shortly before serving, drain off excess liquid if necessary, and avoid adding extra salt until you have tasted it after the dressing has been mixed in.
Can I serve the beef warm?
Yes. Warm the beef separately, then add it to the rolls and top with cold coleslaw. Keeping the slaw out of the pan preserves its crisp texture. If reheating leftover beef, heat it to 165°F (74°C).
Is horseradish necessary?
No. The recipe is flavorful without it. Prepared horseradish gives the dressing a sharp, savory kick; Dijon mustard alone provides a milder tang. Add horseradish in small amounts because its heat can quickly become prominent.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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