Earlier this week I shared Lindsey’s Spicy Turkey Deli Rolls. Today I’ll show you how to make her Horseradish Roast Beef Deli Rolls. These are little horseradish-y flavor bombs, and when paired with a simple side salad, they make a seriously easy and seriously craveable meal.
You will use the same process outlined in the earlier deli roll post. Start by flouring your rolling surface, and then roll out your one pound dough ball, like so:
Lindsey’s pup, Fenske, is named after a building on the campus of her alma mater. Can you guess where she went to college?
After you get your dough into a nice rectangular shape, slap on a layer of sliced provolone cheese. We used Boar’s Head Picante Provolone. It’s good and sharp. Then throw down a layer of thick-sliced roast beef. This variety came from Costco.
And yes, that last piece is a slice of turkey. Deli rolls are more of an art form than a science. Feel free to be creative and substitute when necessary. I know this will drive some of you type A’s far from your comfort zone, but embrace it. There’s beauty and surprising delight in the chaos of imperfection, even (or perhaps especially?) when making deli rolls.
Now plop on a thick mess of horseradish. We used two different kinds.
Meet horseradish #1:
Meet horseradish #2:
Grab your spatula and schmear your horseradish. Lindsey was excited about this part.
Our kids did some rolling and schmearing of their own.
Now roll it all up, rubbing some water on the area of the roll that will be sealed.
Fold up the dough to seal your roll, pushing with your fingertips to make sure it adheres well.
Give it a good roll on your work surface, making sure that everything is tucked nicely in place. Now lightly coat the entire outer surface of the roll with water. You want the dough to be tacky.
Next grab your toasted sesame seeds, and sprinkle them on, making sure your roll is evenly coated. Give it another good roll on your work surface to make sure the seeds stick well.
Grab your mezzaluna, or another cutting implement, and slice your rolls about one to one-and-a-half inches thick, the same way we did when we made Lindsey’s Spicy Turkey Deli Rolls.
Place the cut rolls on a Silpat baking mat or parchment paper, and pop those babies into a 425 degree oven for about 20 minutes. Let them cool for a few minutes before transferring them to a cooling rack.
I’m making these flavor bombs for company this weekend, and my mouth is watering just thinking about ’em.
1 lb. dough
flour (for rolling surface)
sliced sharp provolone cheese
thick sliced roast beef
cream style horseradish
toasted sesame seeds