ROAST BEEF SANDWICH
Make and share this Roast Beef Sandwich recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine mayo with horseradish.
- Butter rolls this is important as the butter makes a lining to prevent the roll from getting too soggy, and it tastes good too.
- Fill rolls with layers of remaining ingredients.
- Season roast beef with lots of salt and freshly ground pepper.
- Top with mayonnaise.
THE ROAST BEEF SANDWICH
Steps:
- Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the baguette in half and toast in the skillet until lightly browned on both sides, about 1 minute per side. Remove the baguette to a cutting board. Add the roast beef to the same skillet, mounding in a shape similar to the baguette, then top with the Cheddar and add the au jus or beef stock. Cover the skillet with a lid and let it steam for 30 seconds. Meanwhile, add the Horseradish Creme Fraiche to one side of the baguette and the onion jam to the other. Remove the roast beef and melted cheese from the skillet with a spatula, and place on the bottom half of the baguette. Top the roast beef and Cheddar with the baby arugula, drizzle with the Apple Cider Gastrique and season with salt and pepper. Top the sandwich with the other half of the baguette, then slice the sandwich in half on the bias and enjoy!
- Mix together the creme fraiche, horseradish, Worcestershire, garlic powder, onion powder, hot sauce and salt and pepper in a small mixing bowl. Keep refrigerated.
- Bring the cider, vinegar, sugar and apple peels and cores to a boil in a medium saucepan. Reduce heat to medium-low and allow to simmer for 30 minutes. Strain off the apple peels and cores, then bring the liquid to a boil. Whisk in the xanthan gum and simmer for 2 minutes, then cool down the liquid. We serve the Apple Cider Gastrique in a squeeze bottle at room temperature.
ROAST BEEF SANDWICH SLICES
If you are serving a crowd, plan to use both crusts from the pie crust package and make two beef rolls. You can also make turkey sandwich slices. Just use thinly sliced cooked turkey instead of the beef! Recipe is from Pillsbury.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees.
- Remove crust from pouch; place on ungreased large cookie sheet.
- Place roast beef, tomato, onion and cheese lengthwise down center 1/3 of crust to within 1 inch of top and bottom edge.
- Brush edge of crust with water.
- Fold top and bottom edges over filling; fold in sides, overlapping in center and sealing edges.
- Cut 3 or 4 slits in top crust to allow steam to escape.
- Bake 17-20 minutes or until golden brown.
- Cool 5 minutes.
- Cut crosswise into 8 slices.
- Serve warm.
Nutrition Facts : Calories 178.8, Fat 11.2, SaturatedFat 4.8, Cholesterol 21.8, Sodium 156, Carbohydrate 11.5, Fiber 0.8, Sugar 1.2, Protein 7.8
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
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.
ROAST BEEF SANDWICHES
Provided by Food Network
Time 5m
Yield 1 sandwich of each version
Number Of Ingredients 20
Steps:
- Compose the sandwiches using proportions to taste.;
- Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.;
HOT ROAST BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
- To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
- Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!
EASY FRENCH DIP SANDWICHES
A quick and easy sandwich that the whole family will love.
Provided by writergirl
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
- Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
- Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g
MINI ROAST BEEF SANDWICHES
These are really yummy--I got the recipe out of SL and made them that night for my nephews. They LOVED them! I used the garlic and herb cream cheese.
Provided by FloridaGrl
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Stir together cream cheese and horseradish until well blended.
- Spread cream cheese mixture evenly inside the pita halves(about 2 tspns each).
- Stuff pita halves evenly with lettuce,roast beef,onions, and avocado slices. Serve.
Nutrition Facts : Calories 301.4, Fat 10.4, SaturatedFat 4.5, Cholesterol 50.1, Sodium 1165, Carbohydrate 34.5, Fiber 2.3, Sugar 1.6, Protein 16.8
ROAST BEEF DINNER
This is the meal that I said in my About Me page that is my favorite to come home to after church on Sunday. The whole thing (meat, gravy, vegies) is ready. You can add a salad, rolls and/or green beans if you want - but not necessary. And the house even smells yummy. It also works for an evening meal (if you can put it on in the mid afternoon). It can cook while you take a walk, nap, shower, and read a book. Preparation time is mainly peeling the vegies (which I often do the night before.)
Provided by Trisha W
Categories Vegetable
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes, carrots, onions.
- Rinse clean.
- Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
- Place sprinkled side down in a hot roaster.
- Sear for about 1 minute.
- Sprinkle top side with Adolphs, prick.
- Turn and brown other side.
- Take off heat.
- Empty the two cans of mushroom soup on top of the roast.
- Pour about 1/2 can of water on the bottom of the pan.
- Place clean, peeled vegetables on and around the roast.
- Cover with lid.
- Gravy will be ready in the bottom of the pan when through cooking.
- Bake at 325 degrees for 3 1/2- 4 hours.
- Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.
Nutrition Facts : Calories 765.6, Fat 43.7, SaturatedFat 16.9, Cholesterol 136.9, Sodium 664.5, Carbohydrate 49.6, Fiber 6.6, Sugar 6.1, Protein 42.7
THE CHAMPION OF ROAST BEEF SANDWICHES
Make and share this The Champion of Roast Beef Sandwiches recipe from Food.com.
Provided by The Range Rover
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first four ingredients; mix well.
- Spread 1 tbsp on each slice of bread.
- Top four slices with roast beef and lettuce; cover with remaining bread.
ROAST BEEF SANDWICH SPREAD
Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.
Nutrition Facts : Calories 357 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 972mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein.
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
- When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
- Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
- Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
- Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
ROAST BEEF FINGER SANDWICHES
These simple sandwiches are ideal for a bridal shower, brunch or high tea, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers Lunch
Time 15m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place butter, olives, mustard and pepper in a food processor; pulse until chopped. Spread butter mixture over wheat bread; top with roast beef and white bread. Cut each sandwich crosswise into thirds.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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- Brush edge of crust with water. Fold top and bottom edges over filling; fold in sides, overlapping in center and sealing edges. Cut 3 or 4 slits in top crust to allow steam to escape.
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