Description
This Hearty Roast Beef Cowboy Club Sandwich is a towering masterpiece of savory flavors and satisfying textures. Piled high with warm, thinly sliced roast beef, melted sharp cheddar, and a drizzle of tangy BBQ sauce, it is the ultimate lunch for a serious appetite. Built on thick slices of golden Texas toast and layered with fresh avocado, crisp lettuce, and a rich garlic-butter aioli, this double-decker sandwich takes the classic deli club to wild west heights.
Ingredients
The Stack
- 6 slices Texas toast (or thick-cut white bread)
- 1/2 lb deli roast beef, thinly sliced (rare or medium-rare is best)
- 4 slices sharp cheddar cheese
- 1 tablespoon BBQ sauce (for drizzling)
The Fresh Layers
- 1 large ripe avocado, sliced
- 1 large tomato, sliced
- 1 cup iceberg lettuce, shredded
The Garlic Butter Aioli
- 1/4 cup mayonnaise
- 2 tablespoons butter, softened
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Pinch of salt and black pepper
Instructions
Make the Aioli
In a small bowl, whisk together the mayonnaise, softened butter, minced garlic, Dijon mustard, and a pinch of salt and pepper. Mix: Stir until smooth and creamy. Set aside.
Toast the Bread
Toast the 6 slices of Texas toast in a toaster or on a buttered griddle until they are golden brown, sturdy, and crisp.
Warm the Beef
Heat a skillet over medium heat with a tiny drizzle of oil. Sear: Add the roast beef, tossing gently until warmed through. Divide: Separate the beef into two piles in the skillet.
Melt Cheese
Place 2 slices of sharp cheddar cheese over each beef pile. Steam: Cover the skillet with a lid for about 60 seconds until the cheese is perfectly melted. Remove from heat.
Assemble – The Veggie Layer
Lay down 2 slices of toasted bread (the bottoms). Spread: Spread a generous layer of garlic butter aioli. Layer: Top with shredded lettuce, seasoned tomato slices, and avocado.
Assemble – The Meat Layer
Place a second slice of toast (the middle) on top of the veggies. Spread: Add a little more aioli. Layer: Carefully transfer the warm, cheesy roast beef piles onto this slice. Drizzle: Drizzle the BBQ sauce directly over the meat.
Finish
Top with the final slice of toasted bread. Secure the towering sandwiches with long toothpicks, cut diagonally, and serve immediately.
Notes
The “Soggy” Prevention: To keep your sandwich crisp, season your tomato slices with salt and pepper and let them rest on a paper towel for a minute before assembling. This draws out excess moisture so your Texas toast stays crunchy.
Butter Temp: Ensure the butter for the aioli is truly room temperature so it blends smoothly with the mayonnaise without leaving lumps.
Don’t Overcook: Deli roast beef is already cooked. You only want to sear it briefly to warm it up; leaving it in the pan too long will make it tough and dry.
Structure: This is a double-decker club. That means each sandwich uses 3 slices of bread (Bottom, Middle, Top).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch / Dinner
- Method: Stovetop / Assembly
- Cuisine: American Diner
Nutrition
- Serving Size: 1 Sandwich
- Calories: 850
- Sugar: 6g
- Sodium: 1450mg
- Fat: 55g
- Saturated Fat: 18g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg
Keywords: roast beef club sandwich, texas toast recipes, cowboy sandwich, garlic aioli, hearty lunch ideas, deli sandwich recipes, warm roast beef