Roast Beef, Mozzarella,and Ranch Mayo Sandwich

I was recently approached by Hidden Valley Ranch (the ONLY Ranch in my opinion) to come up with a simple use for one of their many products. I’ve done several recipes for them in the past, including a reverse take on the classic chicken wing, but this time, I thought…why overthink it?

Sometimes it’s the simplest things – like a sandwich – that make the best meals. This sandwich, this roast beef, and mozzarella sandwich topped with a Ranch Mayo is about the best thing I’ve had on a bread. The devil is in the details here, it’s all about the quality of the ingredients you use.

I started with thickly sliced deli roast beef – nice and pink. My favorite is Boar’s Head, and while it is a little pricy, it really is delicious. I also used fresh mozzarella. Sure, you could make it yourself, but if you have access to a good grocery, you can pick up mozzarella sealed in water, like Bel Gioioso. Trust me, you don’t really want to use the hard brick mozzarella here. I also used the bottled Hickory Bacon and Onion Hidden Valley Ranch to amp up my mayonnaise, which added a great deal of flavor, and really complimented the roast beef. I piled on fresh arugula, and of course, used a fresh French baguette, with a thin layer of butter spread on each piece. Yum. You really can’t beat this delectable sandwich…it’s hearty, full of flavor, and makes a delicious dinner or lunch. Give it a try – I doubt you’ll look at a pricy restaurant sandwich quite the same again…you can make it exponentially better yourself at home.

Roast Beef, Mozzarella, & Ranch Mayo Baguette Sandwiches

makes 4 large sandwiches

• 1 bakery “Take & Bake” style French loaf, 22-24 inches long
• 1 pound deli thick sliced roast beef
• 8 slices fresh mozzarella
• butter, melted
• 1 tomato, sliced (I used roma)
• 1 handful arugula
• Spiced mayo (recipe to follow)

Preheat oven to 350. Cut the loaf into four 6 inch lengths. Halve each piece lengthwise, and spread with melted butter on each of the cut sides. lay open faced on a baking sheet. Top the four bottom halves with equal amounts of the roast beef and two slices of mozzarella. Bake for 5-7 minutes, or until mozzarella is melted. Once melted, remove from oven and top with tomato, arugula, cilantro, and Ranch mayo. Serve and enjoy!

Hidden Valley Ranch Mayonnaise

• 1/4 cup Mayonnaise
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons Hickory Bacon and Onion Hidden Valley Ranch

Combine all ingredients and allow to rest for one hour or more.

From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

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