New York Deli Roast Beef Sandwich with Horseradish Aioli

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layers of tender roast beef and sharp Swiss cheese on a toasted rye roll, dressed with a zesty horseradish aioli for classic deli flavor. This American-inspired sandwich and wrap recipe, ready in about 15 minutes, pairs rye sandwich rolls, thinly sliced roast beef, Swiss cheese slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 rye sandwich rolls
12 oz thinly sliced roast beef
4 Swiss cheese slices
1/4 cup mayonnaise
2 tbsp prepared horseradish
1 tbsp Dijon mustard
8 dill pickle slices
2 tbsp butter
4 lettuce leaves
1 medium tomato, sliced
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp prepared horseradish, and 1 tbsp Dijon mustard. Stir until smooth and set aside.
Step 2: Heat a skillet over medium heat. Cut 4 rye sandwich rolls in half horizontally and spread 1/2 tbsp butter on each cut side. Toast the rolls butter-side down for 2-3 minutes until golden and slightly crisp.
Step 3: Spread 1 tbsp horseradish aioli on the bottom half of each toasted roll. Layer 3 oz thinly sliced roast beef and 1 slice Swiss cheese on each. Add 1 leaf lettuce, 2 slices dill pickle, and 2 slices tomato. Sprinkle 1/4 tsp black pepper evenly over the tomato.
Step 4: Spread 1 tbsp horseradish aioli on the top half of each roll, then close the sandwiches and serve immediately.