How to Make Roast Beef and Mustard Sandwich

  • on June 17, 2018

Roast Beef and Mustard Sandwich


Now this is ideal for your roast beef slices that have been left untouched from a meal of previous day! We all love to “recycle” these valuable leftover, honoring the blessing of food. I surely do that with cooked meat and poultry that can last well two days in the fridge, and more in the freezer.

I do even more: When I know my supply of these main components are more than the required for the number of family members or guests, I cook them still while preparing the dish of the day. I set aside the “excess”, and continue with the requirements of the recipe.

I then store the remaining in the freezer for later, or in the fridge when planning a dish for the next day with these ingredients. This practice always saves me time, work, food, and money of course.

In our traditionally spiritual culture, gratitude for the blessing of a meal is always expressed, as we finish it, with a commonly used praise Hamdallah, which means ‘Praise God’. It is this reverent attitude to food that is enacted in our tables and kitchens, impeding us to throw good edible food away.



A simple and quick one! You do have to have the Roast Beef ready. If you don’t today, and would love to make these delicious sandwiches to your family, you may refer to one of my roast beef recipe, and discount the making of the sauce.

To Your Good Health, Enjoy!

Roast Beef Sandwich with Mustard

Course Wrap Sandwich
Cuisine Lebanese
Keyword Barbecue Sauce, Ketchup, Mustard, Rosto Slices, Stuffed tomatoes
Prep Time 5 minutes
Total Time 5 minutes
Servings 2


  • 8 slices Rosto
  • 1 Lebanese Pita Bread Medium (or Baguette Bread)
  • 2 tsps Ketchup
  • 2 tsps Mustard
  • 1 Tomato (small) sliced
  • 2 tsps Barbecue Dressing
  • 2-4 Lettuces


  1. Part the Pita Bread in two loafs (if you opted for the Baguette Breads, slice them open.) and place them on your kitchen counter. 

    On each loaf (or baguette), spread 1 tsp BBQ Sauce, then 1 tsp Ketchup followed by 1/2 tsp Mustard. Top it with 4 slices of Rosto, and add the lettuces and the tomatoes.

    Enjoy them cold.

Recipe Notes

Refer to my recipe for the Rosto Meat.

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