Beefy Tomato Sandwiches Recipes

Steps:

• Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
• Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

Steps:

• In large skillet, cook the bacon over medium heat until crisp, about 8 minutes; drain on paper towels.
• Break each piece in half.
• Meanwhile, using a blender, puree the tomatoes with their oil until mostly smooth.
• In a medium bowl, mix the tomato puree with the mayonnaise and pepper.
• Spread half of the sauce on the roll bottoms.
• Top with the roast beef, 3 pieces of bacon and 1 slice of provolone.
• Preheat an outdoor grill or grill pan to medium-low.
• Place the sandwiches and the roll tops on the grill.
• Cover and cook until the rolls are toasted and the meat is heated through, about 5 minutes.
• Slather the roll tops with the reserved sauce and place on the sandwiches.