Roast Beef & Horseradish Cheddar on Focaccia

Roast Beef and Horseradish Cheddar

Roast Beef and Horseradish Cheddar


1 loaf South Union Bakery Garlic Focaccia
1 tablespoon Bel Aria Extra Virgin Olive Oil
1 red bell pepper, thinly sliced or julienned
1 red onion, thinly sliced
2 cloves fresh garlic, thinly sliced or minced
Kosher salt and black pepper to taste
1 pound Boar's Head Seasoned Filet of Roast Beef
2 to 3 tablespoons Boar's Head Pub Style Horseradish
5 slices Boar’s Head horseradish Cheddar cheese


1. Turn on oven’s top broiler.

2. Slice focaccia loaf in half crosswise (you’ll have two “wheels” of bread). Brush cut sides of bread with olive oil.

3. Heat a large skillet over medium-high heat; place one wheel of bread, cut side down, in skillet until golden brown (do not turn over). Remove bread from pan and repeat with other wheel of bread. Set aside.

4. In the skillet, add red pepper, red onion and garlic. Sauté over medium-high heat until vegetables are tender, stirring frequently. Season to taste with salt and pepper.

5. Move vegetables to one half of skillet. Place roast beef on the other half of the skillet; cook until heated through.

6. Spread toasted sides of bread evenly with horseradish sauce. Place bottom half of bread loaf onto a baking sheet, cut side up, and top with roast beef, vegetables and cheese; do not add top of bread.

7. Place topped bread under the broiler for 1 minute or until cheese is melted. Remove from oven and top with other half of bread. Cut into wedges; serve warm.