Grilled Roast Beef 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:

• 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:

• 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:

• Spread 1 bread slice with mustard. Fill bread slices with meat and cheese.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until sandwich is golden brown on both sides.

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:

• Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
• Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
• Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
• Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

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:

• Combine chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top half of the bread with one slice of cheese and two slices of beef. Cover with remaining bread. Butter the outsides of bread.
• Grill sandwiches on a griddle or in a large skillet over medium heat until both sides are golden brown and the cheese is melted. Serve with salsa or picante sauce if desired.

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.