Manhattan Hot Shot Sandwich

You know those meals that just hit all the right notes? That’s exactly what this Manhattan Hot Shot Sandwich does. It’s warm, cheesy, a little spicy, and completely satisfying. Whether you’re making lunch for the family or whipping up something casual for dinner, this sandwich is one of those “everyone loves it” kind of recipes. The best part? It’s super simple, comes together in just 20 minutes, and doesn’t skimp on bold, layered flavors.

Now, I don’t know about you, but I love a sandwich that feels like more than just lunch meat on bread. This one definitely delivers. You’ve got thinly sliced roast beef (you can totally use deli-style or leftovers from Sunday’s roast), buttery caramelized onions, melty pepper jack cheese, and a creamy horseradish spread that gives it a perfect kick. It all gets stacked on a toasted ciabatta roll, and let me tell you—every bite is pure magic.

This sandwich was inspired by the kind of bold flavors you’d find in a classic New York deli, but with a little homemade twist. It’s hearty without being heavy and makes the kind of lunch you’ll actually look forward to all morning. I like to serve it warm, straight from the skillet, with a handful of kettle chips or a crisp pickle on the side. Trust me—you’ll want to make this more than once.

Let’s jump right into how to bring this flavor-packed sandwich to life.

Ingredients You’ll Need

• 1 pound thinly sliced roast beef

• 4 ciabatta rolls, split horizontally

• 4 slices pepper jack cheese

• 1 large red onion, thinly sliced

• 2 tablespoons unsalted butter

For the horseradish spread:

• 3 tablespoons sour cream

• 1 tablespoon prepared horseradish

• 1 teaspoon Dijon mustard

• Pinch of kosher salt and freshly ground black pepper

STEP 1: Make the Horseradish Spread

Let’s start with the spread. This creamy horseradish mixture brings just the right amount of tang and heat to balance the rich roast beef and cheese.

In a small bowl, stir together the sour cream, prepared horseradish, and Dijon mustard. Give it a taste and add a pinch of kosher salt and freshly ground black pepper to suit your preference. Once it’s mixed, set it aside so the flavors can meld while you prep everything else. This little step adds a surprising amount of flavor later on—don’t skip it!

STEP 2: Caramelize the Onions

Next up, let’s bring some sweetness to the party.

Heat a skillet over medium heat and add the unsalted butter. Once melted, toss in the thinly sliced red onion. Stir occasionally and let them cook down slowly until they’re golden brown and fragrant—this usually takes about eight minutes. You’re not just softening them; you’re building flavor. Once they’re ready, remove them from the heat and set aside. (If you want to make these in advance, just cook them low and slow and reheat gently when you’re ready to assemble.)

STEP 3: Toast and Stack the Sandwich

Now let’s start building. Preheat a second skillet or griddle over medium-high heat. Place the bottom halves of the ciabatta rolls, cut side down, into the pan and toast until they’re lightly crisped—about two minutes.

Once toasted, flip the rolls over. On each bottom half, place a slice of pepper jack cheese, then evenly divide the roast beef on top of the cheese. Cover the skillet for about a minute—this helps the cheese melt into the beef and makes everything deliciously gooey.

That’s the base of the sandwich done, and trust me, it already smells incredible.

STEP 4: Add the Spread and Onions

After your cheese has melted over that tender roast beef, it’s time to bring some zip and sweetness into the mix.

Take your horseradish spread (that you made earlier and let rest—so it’s even better now) and slather a generous tablespoon onto the top half of each ciabatta roll. Don’t hold back here—this is where a lot of the bold flavor comes from.

Now, evenly divide the caramelized onions across each sandwich, layering them right over the roast beef. The sweetness of the onions plays off the spiciness of the horseradish and pepper jack in the best way.

Place the top halves of the rolls over everything and give each sandwich a light press down—just enough to help compact all that goodness without squishing the bread flat. At this point, you’ll have a beautifully stacked, flavor-packed sandwich that’s just begging to be devoured.

STEP 5: Serve Warm and Gooey

Transfer your sandwiches to a cutting board or serving plate, slice in half if desired (it makes them easier to manage), and serve immediately. You want the beef to still be warm, the cheese to be gooey, and the bread perfectly toasted.

This sandwich really shines when it’s fresh off the skillet—though honestly, I’ve never had leftovers last long enough to find out how well it keeps.

TIPS TO GET IT JUST RIGHT

This recipe is simple, but there are a few little tricks that can take it from good to truly amazing. Here’s what I’ve learned after making this sandwich more times than I can count:

• Use freshly sliced roast beef if possible. Deli roast beef works great, but ask them to slice it extra thin. If you’re using leftovers from a homemade roast, make sure it’s sliced paper-thin so it layers well and doesn’t overwhelm the bread.

• Don’t rush the onions. Caramelizing onions isn’t hard, but it takes patience. Keep the heat at medium (or medium-low if your pan runs hot) and stir occasionally. The reward is totally worth it—sweet, jammy onions that make every bite sing.

• Mix up the cheese. Not into pepper jack? Try sharp cheddar for a more classic flavor or Swiss for a milder, creamier vibe. Even provolone works if you want to go extra melty and smooth.

• Add some greens. For a little extra crunch and color, toss in a few baby arugula leaves or fresh spinach right before closing up the sandwich. It adds a fresh contrast that balances out the rich, savory layers.

• Spice it up. If you’re like me and love a bit more heat, throw in some pickled jalapeño slices or a dash of hot sauce on top of the beef before you close it up. Just be warned—it gets bold fast!

VARIATIONS TO TRY

Once you’ve made the classic version, there are a few fun ways to switch it up depending on what you’ve got on hand or what you’re craving:

• Manhattan Turkey Melt: Swap the roast beef for thinly sliced turkey and use Havarti or Monterey Jack cheese for a creamier, lighter version.

• Garlic Butter Ciabatta: Before toasting the bread, brush the inside with a mix of melted butter and garlic powder for a subtle garlic bread flavor.

• Open-Faced Hot Shot: Skip the top roll and serve these sandwiches open-faced, broiled for a minute or two so everything gets bubbly and golden.

And of course, if you’re feeding a crowd, this recipe scales up beautifully. Just line everything up on a griddle or in the oven, and you’ve got a fast, filling option that everyone will rave about.