(Deb Lindsey/For The Washington Post)

A good roast beef sandwich is not so easy to come by these days — and this one really spoke to us, with an exterior crisped in golden chive butter; an interior with gooey cheese and thinly sliced, tender potatoes; and a creamy sauce (the “dip”) with the zing of horseradish.

We recommend using the optional garlic powder on the potatoes.

Serve with a salad of peppery greens.

Adapted from “Grilled Cheese Kitchen,” by Heidi Gibson with Nate Pollak (Chronicle, 2016).

American Dip Grilled Cheese

2 servings

Ingredients

2 small Yukon Gold potatoes

1 teaspoon olive oil

Kosher salt

Freshly ground black pepper

Granulated garlic powder (optional)

8 fresh chive stems

2 tablespoons salted butter, at room temperature

1/4 cup crème fraîche or sour cream

2 tablespoons prepared white horseradish

4 slices rustic artisan bread, such as levain or sourdough

4 slices Colby Jack or Monterey Jack cheese

6 ounces thinly sliced roast beef

Steps

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.

Scrub the potatoes well, then cut them into 1/4-inch slices, letting them fall into a bowl as you work. Add the oil, and season lightly with salt and pepper and the garlic powder, if using; toss to coat evenly, then spread the potato slices on the baking sheet. Roast for about
15 minutes, until they are browned in spots and cooked through.

Meanwhile, mince the chives and combine half of them in a small bowl with the butter; stir until well blended. Combine the remaining chives, the crème fraiche or sour cream and the horseradish in a separate small bowl; whisk together until fairly smooth.

Heat a cast-iron or nonstick skillet over medium heat. Spread the chive butter on one side of each bread slice. Place two of the slices buttered side down on a clean cutting board. Top each of the two slices with ingredients in this order: one slice of cheese, half of the roast beef, half of the roasted potato slices, then another slice of cheese. Finish by topping both sandwiches with the remaining slices of bread, buttered side up. Use a wide spatula to transfer both sandwiches to the skillet. Cover and cook for about 4 minutes or until they’re browned on the bottom, adjusting the heat to avoid burning them, and pressing on them as needed to help compact the sandwiches a bit. Then carefully turn the sandwiches over and cook for 4 minutes or until the cheese has melted and the sandwiches hold together top to bottom.

Transfer to the cutting board; cut each sandwich in half, on the diagonal if you like. Serve warm, with the horseradish cream for dipping.

Nutrition | Per serving (using sour cream): 740 calories, 40 g protein, 60 g carbohydrates, 36 g fat, 20 g saturated fat, 150 mg cholesterol, 1,580 mg sodium,
3 g dietary fiber, 6 g sugar

Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com