Beef and Grilled Cheese Sandwiches with Horseradish Mayonnaise

We had these the other night for dinner...and they were awesome!

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1/2 cup mayonnaise

1 tbsp Dijon mustard

2 tsp prepared horseradish

8 slices sourdough bread

2 cups arugula

8 slices (or so) of beef brisket (or roast beef if brisket is not available)

8 slices provolone cheese

1/4 cup butter, softened, and divided

Preheat a non-stick skillet or griddle to medium-low heat.

In a small bowl, combine mayonnaise, mustard, and horseradish. Use this spread and make a sandwich with the bread, beef, arugula, and cheese. Make sure you put the spread on each piece of bread.

Spread the butter on one side of each sandwich and drop them in the skillet (butter side down, of course). Butter the remaining side. Cook the sandwiches 4 to 5 minutes per side or until they are golden brown. You know how a good grilled cheese sandwich should look. Eat them while they are hot!

French Dip Sandwiches

This recipe came from my friend Laurie Jewell.

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1 beef chuck roast (3 lbs.) trimmed
2 cups water
1/2 cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
1 tsp pepper
8 french rolls, split

Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.

I usually double the recipe (except for the roast), because I like lots of au jus.