Grilled Roast Beef Green Chile Sandwiches Recipes

Steps:

• In a small bowl,combine the chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top one side of each of five slices of bread with 1 slice of cheese and 2 slices of beef. Cover with remaining bread. , Butter the outsides of bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Serve with salsa if desired.

Steps:

• Mix mayonnaise and green chilies. Set aside.
• Heat non-stick skillet over medium heat.
• Butter one side bread. Spread mayonnaise mixture on second side of bread. Place butter side of four slices of bread in pan. Add one slice of cheese to each and split meat between sandwiches. Add a second slice of cheese and the remaining bread, butter side out.
• Grill until golden brown and cheese starts to melt. Flip and repeat.

Steps:

• In a small bowl, combine chilies, mayo and mustard. Spread about 1 tablespoon on each side of each slice of bread.
• Top five slices of bread with 1 slice of cheese, and 2 slices of beef. Cover with remaining bread.
• Butter the outsides of the bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is slightly browned and cheese is melted.
• Serve with salsa if desired.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
• Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.

Steps:

• Butter one side of each bread slice. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Steps:

• Mash first 3 ingredients in small bowl until almost smooth. Place bread on work surface and spread mixture on 1 side of each slice. Top each of 4 bread slices with 1/4 of beef, then onion and arugula. Season with pepper. Top with remaining bread, cheese side down.
• Melt butter in heavy large skillet over medium-high heat. Add sandwiches and cook until golden, about 2 minutes per side. Serve hot.

Steps:

• Lay sliced bread on bread board.
• Paint tops of bread slices generously with melted butter.
• Flip bread slices over.
• Spread mayonnaise generously on each slice of bread.
• Assemble two sliced bread pieces with roast beef, cheese and 1/2 teaspoon diced green chilies.
• Sprinkle with salt. Top sandwiches with other two slices of bread, mayo side down, butter side up.
• Grill sandwiches on medium high heat griddle, with lots of butter on the grill beneath, until bottoms of sandwiches are golden brown and cheese begins melting.
• Carefully flip sandwiches over using two utensils and grill again until bottom bread is also golden brown and cheese is melted.
• Remove two sandwiches from griddle, slice each in half and arrange on two plates. Garnish plates.
• Serve with dill pickles, yellow mustard, prepared horseradish and lots of napkins.
• French fries, onion rings and cole slaw make wonderful additions to this meal.

Steps:

• In a large skillet, cook the onion, green pepper, mushrooms, and garlic in hot oil, until tender; stir frequently; sprinkle with salt and pepper to taste.
• On four slices of bread, place two slices cheese, two slices of beef, and one-fourth of vegetable mixture on each bread slice.
• Top with remaining cheese and bread slices.
• Spread butter on the outsides of the bread slices.
• Sprinkle lightly with garlic salt.
• On a hot griddle or in a hot skillet, grill sandwiches for 3-4 minutes on each side or until golden brown.
• Serve hot.

Steps:

• Lightly toast sourdough in toaster. (This will keep the sandwich crisp).
• Lay the two slices of sourdough on a bread board, side by side.
• On one side, place cheddar cheese, Ortega chilies and roast beef.
• On other side, place Jack cheese, and tomato slices.
• Both sides are loaded from the bread up.
• Close Sandwich and cook in 1T butter on each side. Cook very slowly, so all fillings are warm and cheese is melted.