Made with rye bread and horseradish, this hearty sandwich is the perfect cold weather lunch

By Maggie Coughlan
Updated January 26, 2013 07:00 PM
Credit: Andrew Purcell; Inset: Michael Tran/Getty

After crossing the nation on Diners, Drive-Ins and Dives, Guy Fieri knows a thing or two about what makes a sandwich spectacular.

The co-host of Food Network’s Rachael vs. Guy: Celebrity Cook-Off shares one of his all-time favorite recipes – his beef sandwich.

“The rye bread, the horseradish, the onions – it’s the bomb!” he says.

Guy Fieri’s Beef Sandwich

•1 ¾ tsp. fine sea salt, divided
• Freshly ground black pepper
• 1 ½ tsp. onion powder
• 1 ½ tsp. garlic powder
• 1 tsp. dried oregano
• 1 ½ tsp. paprika
• ½ tsp. chili powder
• 1 ¼ lb. beef top round
• ¼ cup sour cream
• ¼ cup mayonnaise
• ½ tsp. lemon juice
• ¼ cup hot horseradish
• ½ tsp. minced garlic
• 8 slices rye bread, lightly toasted
• 1 white onion, sliced paper-thin

1. Combine 1 ½ tsp. sea salt, freshly ground black pepper, 1 ½ tsp. onion powder, 1 ½ tsp. garlic powder, 1 tsp. dried oregano, 1 ½ tsp. paprika, and ½ tsp. chili powder in a resealable 1-gallon plastic bag. Add meat and shake it around in the bag. Marinate in the refrigerator for 24 to 48 hours.
2. In a medium bowl, combine sour cream, mayonnaise, lemon juice, horseradish, garlic, ¼ tsp. sea salt and pepper to taste. Refrigerate for at least four hours.
3. Remove meat from refrigerator 20 minutes before grilling. Pre-heat grill or large grill pan to high. Grill for 15 minutes (7½ minutes per side) for medium rare. Cover meat and let rest 10 minutes. Slice paper-thin. Divide meat among four bread slices. Top with sauce, onion slices and remaining bread.