Thinly slice your roast beef and toss in the thickened braising liquid in a Dutch oven over medium heat.
Line a baking sheet with aluminum foil and preheat your broiler.
Toast two pieces of bread and spread a thin layer of horseradish on one side. Place the toasted bread horseradish side up on your baking sheet.
Layer sliced roast beef onto horseradish to your desired height.
Place a slice of Swiss cheese on top of each open-faced sandwich and place them under the broiler until the cheese is melted.
While the sandwich is broiling, toast two more slices of bread and spread a thin layer of mustard on one side of each.
Remove sandwiches from the oven and top with the second slice of bread, cut in half, and serve immediately.
Flavor Tips - When choosing your horseradish know that prepared horseradish is fresh horseradish mixed with vinegar, while cream-style horseradish is mixed with sour cream or heavy cream.Storage - Roast beef melts are best when served right away. However, you can store leftover beef melts in an airtight container in the fridge for up to 4 days.Yield - 2 Sandwiches
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