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.
CHAMPION ROAST BEEF SANDWICHES
When I have time, I like to prepare a roast with this much-requested recipe in mind. But when I need a quick meal in a hurry, I use deli roast beef with delicious results.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 4 ingredients. Spread 1 tablespoon on each slice of bread. Top 4 slices of bread with roast beef and lettuce; cover with remaining bread.
Nutrition Facts : Calories 318 calories, Fat 11g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 1401mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
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!
CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES
This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g 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
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 SANDWICHES
Make and share this Roast Beef Sandwiches recipe from Food.com.
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine chilies, mayonnaise and mustard. Spread on each slice of bread.
- Top half the bread with one slice of cheese and two slices roast 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 melts.
Nutrition Facts : Calories 336.8, Fat 16.5, SaturatedFat 8.5, Cholesterol 39.5, Sodium 859.4, Carbohydrate 34.7, Fiber 4.5, Sugar 1.9, Protein 13.5
CHAMPION ROAST BEEF SANDWICHES
When I have time, I like to prepare a roast with this much-requested recipe in mind. But when I need a quick meal in a hurry, I use deli roast beef with delicious results.
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first four ingredients. Spread 1 tablespoon on each slice of bread. Top four slices of bread with roast beef and lettuce; cover with remaining bread.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 34.1 g, Cholesterol 39.9 mg, Fat 9.9 g, Fiber 4 g, Protein 18 g, SaturatedFat 4.9 g, Sodium 1100.5 mg, Sugar 3.2 g
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