This roast beef grilled cheese with smoked gouda is an elevated, hearty take on a classic sandwich — great for turning leftovers into a satisfying lunch or dinner.
Growing up, simple grilled cheese and tomato soup felt like a complete meal. I still love that comfort, but when I swapped American cheese for smoked gouda and added roast beef and caramelized onions, the sandwich became something special.
The combination delivers rich beef, smoky melted gouda, and sweet-savory caramelized onions between two buttery slices of sourdough. It’s a flavorful, grown-up grilled cheese that’s sure to please even the biggest appetites.
Ingredients
To make this sandwich you’ll need:
- Onion – 1 large white onion, thinly sliced
- Butter – softened, divided for sauteing and spreading
- Sage – a small amount to season the onions
- Bread – good-quality bakery-style sourdough, sliced
- Roast beef – thinly sliced deli roast beef or leftover roast beef
- Cheese – 4 slices smoked gouda
- Creamy horseradish – optional spread (or substitute Dijon mustard)
How to Make
This version takes a bit more time than a basic grilled cheese because of the caramelized onions, but the flavor payoff is worth it.
1. Heat a griddle or large skillet over medium heat. Melt 1 tablespoon of butter, add the sliced onion and a pinch (about 1/8 tsp) of dried sage, and stir to coat. Reduce heat to medium-low and let the onions slowly caramelize, stirring occasionally. This takes about 20–30 minutes until they’re golden and sweet.
2. When the onions are done, remove them from the heat. Butter the outside of both slices of sourdough with the remaining tablespoon of butter.
3. Place one slice of bread, buttered side down, on the griddle over medium heat. If using, spread half the horseradish evenly over the inside of that slice.
4. Top with two slices of smoked gouda, a layer of roast beef (about 1/4 lb for two sandwiches), and a generous spoonful of caramelized onions. Add the remaining cheese on top. Spread the remaining horseradish on the inside of the second slice of bread and place it on the sandwich, buttered side up.
5. Let the sandwich sizzle, pressing down gently with a flat spatula once or twice, until the bottom is golden brown and the cheese begins to melt, about 1–2 minutes. Carefully flip the sandwich and cook another 1–2 minutes until golden and the cheese is melted through.
6. Transfer to a cutting board and let rest 30 seconds before slicing. Serve hot and enjoy.
Serving Suggestions
This sandwich is excellent with potato chips, but it also pairs well with:
- a warm bowl of soup
- french fries
- a crisp side salad
Storing Leftovers
Grilled cheese sandwiches are best eaten fresh; storing whole sandwiches in the fridge can make them soggy. Leftover caramelized onions, however, keep well in an airtight container for up to 4 days and make a great topping for other dishes.
Tips and Tricks
- Use quality ingredients — good sourdough, smoked gouda, and flavorful roast beef make a big difference.
- If you don’t like horseradish, substitute Dijon mustard or your favorite spread.
- Adjust the amount of roast beef to suit your taste.
- This is a great way to repurpose deli or leftover roast beef.
Other Grilled Cheese Ideas
Roast beef and smoked gouda is one delicious variation on the classic grilled cheese. If you enjoy experimenting, try combining different proteins, cheeses, and spreads to create your own favorite.
Make this sandwich and enjoy!
Roast Beef Grilled Cheese With Smoked Gouda
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Ingredients
- 1 large white onion, thinly sliced
- 2 tbsp butter, softened & divided
- 1/8 tsp dried sage
- 2 slices sourdough bread
- 1–2 tbsp creamy horseradish (optional)
- 1/4 lb sliced quality roast beef
- 4 slices smoked Gouda cheese
Instructions
- Heat a griddle over medium heat. Melt 1 tbsp butter, add the onions and sage, and stir to coat. Reduce to medium-low and saute, stirring occasionally, until caramelized, 20–30 minutes.
- Butter the outsides of both slices of bread with the remaining butter.
- Place one slice buttered side down on the griddle. If using, spread half the horseradish on the inside.
- Top with 2 slices cheese, add an even layer of roast beef, then a generous helping of caramelized onions. Add the remaining cheese and top with the second slice of bread, buttered side up.
- Cook until the bottom is golden and the cheese is melting, about 1–2 minutes, pressing gently with a spatula. Flip and cook the other side until golden and melted, another 1–2 minutes.
- Transfer to a cutting board, rest 30 seconds, slice, and serve.
Notes
- Choose high-quality sourdough, smoked gouda, and roast beef for the best flavor.
- Swap horseradish for Dijon or your preferred spread if desired.
- Adjust roast beef quantity to taste. Leftover roast beef works well.
Nutrition
| Carbohydrates: 43 g
| Protein: 35 g
| Fat: 31 g
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Recipe adapted from Running To The Kitchen