Easy Lunch Idea: a Revolutionary Roast Beef Sandwich

Roast beef sandwich rotator

If you’re looking for a way to liven up your go-to roast beef sandwich, ditch the mayo and provolone and try this new take from chef Nathan Anda of Red Apron Butchery in Washington, D.C.

The artisanal butcher gave us permission to use store-bought roast beef—he roasts his own, naturally—as well as regular pickles instead of the pickled grapes. (But trust us, they’re worth the tiny pit of extra effort.) If you don’t make the grapes, though, be sure to choose a pickle that will lend the same sweet-and-sour tang. It’s the flavor balance that makes this sandwich special.

Here, the recipe for Anda’s Roast Beef Sandwich with Herb Salad, Mustard, and Parmesan.


For the pickled grapes

  • 2 1/2 cups of red grapes
  • 3/4 cup white wine vinegar
  • 1/2 cup water
  • 1/2 sugar
  • 1/2 cinnamon stick
  • 2 star anise cloves
  • 1/2 tbsp coriander
  • 1/2 tbsp black pepper

For the sandwich 

  • 2 slices of wheat bread
  • 6 slices of lean roast beef
  • 1 tbsp whole grain mustard
  • 1/4 cup shaved parmesan
  • 1 cup of frisée


1. Pickle grapes in advance by combining white wine vinegar, water, sugar and spices in a sauté pan and bring to a boil; pour over the grapes and let sit in refrigerator for 1 hour. Drain grapes and set aside.

2. Use 2 tbsp. of pickling liquid to dress the frisée. Set aside.

3. Spread mustard on both sides of the whole-wheat bread.

4. Assemble sandwich, layering slices of roast beef, frisée salad, parmesan and pickled grapes.

Serves: 1

Fit Value: It’s smart for men to eat red meat in moderation, but a lean roast beef sandwich once a week gives you a good hit of protein (about 20-25 grams per 3 oz. serving), as well about 15 percent of your daily iron need—an essential mineral for fit men.

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