Roast Beef Sandwich with Celery Root Remoulade & Gruyere

Celery Root Remoulade                                    

• l bulb celery root                            

• l lemon                            

• l/4 cup mayo                            

• l tablespoon horseradish                            

• l tablespoon mustard                            

• l tablespoon tablespoon parsley - chopped                            

• l tablespoon rosemary - chopped                            

• 2 tablespoon sundried tomato - minced                        

• salt - as needed                            

Directions: Peel the celery root and grate on the large holes of a box grater. Zest the lemon and squeeze the juice from half of it into a bowl. Combine the juice & celery root with the remaining ingredients and stir to combine. Adjust with more lemon juice or salt if needed.     

How to Assemble:                                                      

• 4 slices sourdough bread                    

• l/2 inch sliced roast beef                            

• 4 slices swiss cheese- I prefer Gruyere or Comte    

• olive oil - as needed                                                 

Directions: To assemble the sandwich: preheat an oven to 375. Drizzle olive oil over the slices of bread, then place them olive oil side down on a baking sheet. Top each slice of bread with a slice of cheese- I recommend gruyere. Toast the bread with the cheese in the oven for 10-15 minutes or until the bread is toasted and the cheese is melted. Put 1/4# of roast beef on two slices of bread, then top the beef generously with the remoulade. Finish the sandwich with the top slice of bread with cheese.