Yields: 8 servingsPrep Time: 10 minutesTotal Time: 45 minutesIngredientsHorseradish Mayo1/3 cup mayonnaise2 teaspoons fresh lemon juice1 to 2 teaspoons prepared horseradish1 teaspoon Dijon mustardKosher saltFreshly ground black pepperBiscuit Sandwiches1 16.3-ounce can biscuits (or 8 unbaked homemade biscuits)14 ounces thinly sliced deli roast beef8 slices provolone, cut into quarters2 tablespoons unsalted butter, melted, divided1 1-ounce package au jus gravy mixSliced chives, for serving (optional)Flaky sea saltDirectionsHorseradish MayoIn a small bowl, combine mayonnaise, lemon juice, horseradish, and mustard; season with salt and pepper.Make Ahead: Horseradish mayo can be prepared 1 week in advance. Store in an airtight container and refrigerate.Biscuit SandwichesArrange the rack in the center of the oven; preheat to 400°. Line a large baking sheet with foil or parchment paper. Using your fingers, split biscuits in half to yield 16 thin rounds. Gently stretch each biscuit to approximately 4 inches in diameter.Place 8 biscuits on the prepared sheet. Spread 1 to 2 teaspoons of horseradish mayo on each biscuit. Top each with roast beef, followed by 4 pieces of provolone, slightly overlapping the cheese to fit on top of the beef. Spread 1 to 2 teaspoons of horseradish mayo on the remaining 8 biscuits, then place them on top of the cheese (mayo side down) to form sandwiches. Pinch the top and bottom biscuits together at various points around the sandwich to seal. Brush the tops with 1 tablespoon of butter.Bake the sandwiches until the biscuits are golden and the cheese is melted, approximately 15 to 18 minutes.Meanwhile, prepare the au jus according to the package directions.Transfer the sandwiches to a platter. Brush with the remaining 1 tablespoon of butter. Top with chives (if using), gently pressing to adhere if needed, and sprinkle with sea salt. Serve with au jus on the side. Cocktails
