Hearty Roast Beef Sandwiches With Horseradish Mayonnaise Recipes

Steps:

• In a small bowl, combine the mayonnaise, preserves and horseradish. Spread 1 tablespoon over each of four bread slices. Layer with roast beef, lettuce and tomato; sprinkle with salt and pepper. Spread remaining mayonnaise mixture over remaining bread; place over top.

Steps:

• If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
• Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
• Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.

Steps:

• Combine first 4 ingredients.
• Spread mixture on cut sides of rolls.
• Arrange roast beef evenly on bottom half of rolls; top with lettuce and tomato, and sprinkle with pepper.
• Add onion, if desired, and cover with tops of rolls.
• Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate up to 4 hours.

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
• To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
• Yield: 1 cup

Steps:

• Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
• Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

Steps:

• Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours., Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides., Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold., Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish. , To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.

Steps:

• Preaheat oven to 350 degrees.
• Combine sour cream, mustard, and horseradish.
• Split bread loaves horizontally and spread sour cream mixture on cut surfaces.
• Top bread bottoms with cheese and roast beef.
• Replace bread tops and wrap sandwiches in aluminum foil.
• Bake sandwiches at 350 degrees for 25 minutes.
• Remove bread tops and place alfalfa sprouts on top of roast beef.
• Replace bread tops and cut each sandwich in half to serve.

Steps:

• Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
• Season dressing with salt and pepper.
• Spread bottom piece of bread with half of dressing.
• Top with roast beef, tomatoes and arugula.
• Sprinkle with salt and pepper.
• Spread remaining dressing on top piece of bread.
• Press bread, dressing side down, onto arugula.
• Cut into 4 pieces and serve.