A French roll sandwich is built on a crisp-crusted, soft-centered roll filled with savory meat, cheese, and fresh toppings. This version pairs roast beef and provolone with a quick, tangy dressing; it is easy to assemble for lunch and can be warmed briefly for a melty finish.
Ingredients
- 4 French rolls, about 6 inches (15 cm) long each
- 12 ounces (340 g) thinly sliced deli roast beef
- 4 slices provolone cheese, about 4 ounces (115 g) total
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) finely minced garlic, about 1 clove
- 1 cup (30 g) shredded lettuce
- 1 medium tomato, about 6 ounces (170 g), thinly sliced
- ¼ small red onion, about 1 ounce (28 g), thinly sliced
- ¼ teaspoon (1.5 g) kosher salt, plus more to taste
- ⅛ teaspoon (0.3 g) freshly ground black pepper
Instructions
- Slice each roll lengthwise, leaving one long edge attached if you like a hinged sandwich. If the rolls are very crusty, use a serrated knife and a gentle sawing motion to avoid crushing them.
- Stir together the mayonnaise and Dijon mustard in a small bowl. In a second small bowl, whisk the red wine vinegar, olive oil, minced garlic, salt, and pepper. Taste the dressing; add a little more salt if needed.
- For a warm sandwich, heat a skillet over medium heat. Divide the roast beef into four loose portions and warm each for about 30 seconds, turning once, just until no longer cold. Avoid prolonged cooking, which can dry out thin deli slices. This warming is optional; deli meat is ready to eat as sold.
- Spread the mayonnaise mixture over the cut sides of the rolls. Arrange the roast beef on the bottom halves and top with a slice of provolone. Place the open rolls on a baking sheet and broil for 1–2 minutes, watching closely, until the cheese softens and begins to melt. Keep the rolls several inches from the heating element; broilers vary and bread can burn quickly. Skip broiling if you prefer a cold sandwich.
- Toss the lettuce, tomato, and red onion gently with just enough of the vinegar dressing to coat them. Add the vegetables over the melted cheese. Use any remaining dressing sparingly so the bread does not become soggy.
- Close the sandwiches, press lightly, and serve right away. For easier eating, cut each sandwich in half with a serrated knife.
Tips
- Keep the bread crisp: Put the creamy spread directly on the bread and add dressed vegetables just before serving. If packing lunch, carry the vegetables and dressing separately and assemble shortly before eating.
- Choose a good roll: Look for a French roll with a crisp crust and a tender interior. A baguette works, but its firmer crust and narrower shape make the sandwich chewier; cut it into four portions and adjust the filling as needed.
- Use a light hand with heat: Warm the beef only briefly and broil the open rolls under close supervision. Long heating makes deli roast beef tough, and a broiler can scorch bread in moments.
- Make the dressing ahead: The vinegar dressing can be mixed up to 3 days ahead and refrigerated in a covered container. Stir or shake it before using; wait to dress the vegetables until you are ready to assemble.
Serving Suggestions
Serve the sandwiches immediately while the rolls are crisp and the cheese is warm. They pair well with a green salad, a cup of tomato or vegetable soup, kettle-style potato chips, or a simple fruit salad. For a heartier spread, offer pickles or olives on the side. If serving a group, put the rolls, beef, cheese, vegetables, and dressing out separately so each person can assemble a sandwich to taste.
The recipe makes four substantial sandwiches. For a smaller meal, halve them and serve with a side; for a buffet, cut each sandwich into thirds after assembling and secure the pieces with short picks. Keep perishable fillings chilled until serving, and avoid leaving sandwiches at room temperature for more than 2 hours.
Variations
- Turkey and Swiss: Replace the roast beef with 12 ounces (340 g) sliced deli turkey and the provolone with Swiss. The result is milder and slightly less rich.
- Italian-style: Use 12 ounces (340 g) sliced salami or a mixture of salami and ham, then add sliced pepperoncini. Reduce or omit the salt in the dressing because cured meats and peppers can be salty.
- Vegetarian: Replace the meat with 8 ounces (225 g) roasted red peppers and 8 ounces (225 g) sliced grilled zucchini or eggplant. Drain the vegetables well before layering to limit moisture; add extra provolone or another cheese if desired.
- Spicy: Stir 1–2 teaspoons (5–10 ml) of prepared horseradish or a pinch of red pepper flakes into the mayonnaise mixture. Start with less and add more to taste.
- Different cheese: Substitute Swiss, mozzarella, or mild cheddar for provolone. Swiss adds a nuttier flavor, mozzarella melts gently, and cheddar tastes sharper.
Storage and Reheating
These sandwiches are best assembled just before eating because dressed vegetables soften the bread. Refrigerate leftover meat, cheese, and cut vegetables within 2 hours of serving; keep them in separate airtight containers. Cooked or prepared leftovers should be used within 3–4 days, though cut lettuce and tomato are best used within about 2 days for quality. Follow the package date and instructions for deli meat, and discard food that has been left out longer than 2 hours (1 hour when the temperature is above 90°F/32°C).
To reheat, separate the meat and cheese from the vegetables. Warm the meat and cheese on the roll in a 350°F (175°C) oven for about 5–8 minutes, until heated through, then add fresh or chilled vegetables. You can also use a covered skillet over low heat. If reheating assembled leftovers, the USDA FSIS guidance is to heat leftovers to 165°F (74°C), checking with a food thermometer; the bread may become less crisp. Do not reheat lettuce or tomato.
Frequently Asked Questions
What is a French roll?
A French roll is a small, elongated loaf with a crustier exterior and softer crumb than many sandwich buns. Names and exact styles vary by bakery and region; a small baguette or sturdy sub roll is a practical substitute.
Can I make these sandwiches ahead?
You can prepare the dressing and slice the vegetables a few hours ahead, storing them separately in the refrigerator. Assemble shortly before serving so the bread stays crisp. If packing for lunch, keep cold ingredients chilled in an insulated lunch bag with an ice pack.
Should the roast beef be cooked?
No additional cooking is needed for ready-to-eat deli roast beef. Briefly warming it is optional and is for texture and temperature, not a required cooking step. Keep deli meat refrigerated until use and follow the label’s storage directions.
Can I use another kind of bread?
Yes. A baguette, ciabatta roll, or sturdy hoagie roll will work. Choose bread that can hold the beef and dressing without collapsing, and adjust the filling if the rolls are smaller or larger than 6 inches.
How do I keep the sandwich from getting soggy?
Drain juicy vegetables, use only a little dressing, and assemble close to serving time. Spreading mayonnaise on the cut bread creates a light barrier, but it will not prevent sogginess if the sandwich sits with wet ingredients for several hours.
Can I serve it cold?
Yes. Skip the skillet and broiler, then layer the cold roast beef and provolone with the dressed vegetables. A cold version is convenient for packed meals, but keep it refrigerated until serving.
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