Roast Beef Sandwiches

It doesn't take much to turn the standard sammie into a serious sandwich sensation! Just a delicious cut of ribeye, sliced, and layered with whole grain mustard, gherkin, and caramelised onions, between two pieces of soft brioche...with a healthy spread of Westgold butter of course.

Tips with Butter

Need finely chopped butter? Use frozen Westgold and a cheese grater for the best results.


1 large loaf fresh white bread
Westgold Butter for spreading
1 jar of sliced gherkins
1 small jar of grainy mustard
1 small jar of onion jam

Roast Beef:
1kg piece beef ribeye or rump
2T olive oil
3T chopped fresh herbs
2t grainy mustard
3T soft butter
2-3 cloves garlic, crushed
Salt and pepper

Onion Rings:
2 large onions, sliced into rings
3T butter
Salt and pepper


To roast the beef:
Preheat the oven to 200deg. Heat a heavy based frying pan that can be used in the oven.  Add the olive oil and brown the beef on all sides. Mix together the butter, herbs, mustard and garlic and spread all over the beef. Season with salt and pepper. Place in the oven and roast for 20-25 mins for medium rare. Increase or reduce the roasting time to cook the beef to your liking. Remove from the frying pan and leave until cool. Refrigerate until firm.

To roast the onion rings:
Peel the onions, remove the core and slice into thin rings. Melt the butter in a frying pan and toss the onions until coated in butter. Season. Put in the oven with the beef and roast until tender and starting to brown, around 10 minutes. Tip onions out onto paper towels and leave to cool.

To make the sandwiches:
Slice the bread into thick slices and spread with butter and grainy mustard. Slice the chilled beef as thinly as possible and place on the mustard. Top with roasted onion rings and gherkin slices. Season with salt and pepper. Spread the top piece of bread with butter and onion jam and place on the top of the beef. Cut the sandwich in half and wrap in greaseproof paper. Keep in an airtight container until ready to serve.

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