Grilled Roast Beef and Melted Pepper Jack Cheese Sandwich

“I modeled this sandwich after one I enjoyed at a little hole-in-the-wall coffee shop in Cardiff by the Sea, in Southern California. It was wonderful and so is this!”

Ingredients Nutrition

  • 4 slices thick sourdough bread
  • 13 lb thinly sliced roast beef (I use rare beef purchased at the deli.)
  • 4 slices monterey jack with jalapeno pepper cheese, generous slices
  • 1 teaspoon canned diced green chilis
  • mayonnaise
  • melted butter
  • salt


  1. Lay sliced bread on bread board.
  2. Paint tops of bread slices generously with melted butter.
  3. Flip bread slices over.
  4. Spread mayonnaise generously on each slice of bread.
  5. Assemble two sliced bread pieces with roast beef, cheese and 1/2 teaspoon diced green chilies.
  6. Sprinkle with salt. Top sandwiches with other two slices of bread, mayo side down, butter side up.
  7. Grill sandwiches on medium high heat griddle, with lots of butter on the grill beneath, until bottoms of sandwiches are golden brown and cheese begins melting.
  8. Carefully flip sandwiches over using two utensils and grill again until bottom bread is also golden brown and cheese is melted.
  9. Remove two sandwiches from griddle, slice each in half and arrange on two plates. Garnish plates.
  10. Serve with dill pickles, yellow mustard, prepared horseradish and lots of napkins.
  11. French fries, onion rings and cole slaw make wonderful additions to this meal.

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