Roast Beef, Bacon and Mozzarella Slider

Roast Beef and Bacon Club

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Every now and then I get a real hankering for a good French Dip.

Probably one of the things I love the most about making them is having leftovers; because I can do things like this, this and this. And what’s more fun than coming up with new recipes with an abundance of something you cooked the day before? It makes me feel all frugal and shit.

This time, I did my usual thing and made a new slider.

Roast Beef, Bacon and Mozzarella SliderIt has all the amazing things you want in a little beef sandwich. Bacon, mozzarella cheese, grilled onions, and a nice horseradish sauce.

This sauce is SO good. It’s made a mayo and Greek yogurt, but you could do all mayo or all yogurt if you wanted to. I also add a little cayenne for a tiny kick.
Roast Beef, Bacon and Mozzarella Club

I also brushed the bread with Minerva Dairy’s Smoked Maplewood Butter before I grilled it.

That butter is the bomb. I’ve also combined it with some herbs for seafood, and it was fantastic. The smell is just as awesome as the taste is.
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The bread is Pepperidge Farm’s Farmhouse Oatmeal bread, which does not taste like oatmeal. It’s a very good quality soft bread, but sturdy enough for a sandwich like this.

Here’s your printable-

Roast Beef and Bacon Club

Roast Beef and Bacon Club


    For the Sandwich
  • Pepperidge Farm Farmhouse Oatmeal Bread
  • Minerva Amish Smoked Maplewood Butter, melted, plus 1 tbsp, separated
  • This roast beef
  • Yellow onion, diced and caramelized (or raw if you prefer)
  • Mushrooms, diced and sauteed
  • Jalapenos, deseeded and diced, sauteed
  • Bacon slices
  • Whole milk mozzarella cheese, sliced
  • Pepperoncini peppers and olives for garnishing (optional)
  • For the Horseradish Sauce
  • 3 tbsp prepared horseradish
  • 1/4 cup mayo
  • 1/3 cup Greek plain yogurt
  • 1 tsp cayenne pepper


    For the Sandwich
  • Brush two slices of bread with butter.
  • Slather the horseradish sauce on (unbuttered) bottom slice of bread, add roast beef, bacon, onion and mushrooms and cheese.
  • Top with remaining slice of bread.
  • Heat remaining butter in a skillet over medium and grill until cheese has melted, about 2 minutes on each side.
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