Roast Beef Sandwich With Spicy Mayo And Avocado Recipes

Steps:

• Combine mayo, tobasco, and cilantro in a small bowl.
• Spread mayo mixture on both sides of bread.
• Layer roast beef, cheese, lettuce, and avacado, sprinkle lightly with salt.
• Lightly press on top layer of bread.
• If using large loaf, cut into portions, and serve.

Steps:

• In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly.
• Spread other 6 slices bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
• Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
• Transportation tips:
• Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.

Steps:

• Compose the sandwiches using proportions to taste.;
• Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.;

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!

Steps:

• -Preheat oven to 425. Line a baking sheet with foil. Toss red onions with 5tbsp. of oil and all of vinegar in large bowl. Sprinkle the onions with salt and pepper. Place onions in single layer on lined baking sheet. Bake until onions start to brown and they are tender, about 40min. Then cool completely.
• -Mix mayonnaise, lemon juice, lemon peel, basil and the remaining 2tbsp. oil in small bowl.
• -Spread mayonnaise mixture over cut sides of bread. Top bread with roast beef,onions and arugula. Cover with top halves and bread and serve.

Steps:

• In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
• Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.

Steps:

• lather up both sides of bread with dressing.
• put meat on one side.
• cheese on the other.
• everything else where you please.
• slap together.
• toast or not.
• yum.

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper. , Cover and cook on low until meat is tender, 8-10 hours. , Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.

Steps:

• In small bowl, mash avocado with fork.
• Stir in lemon juice, chives, salt, and pepper.
• Spread avocado mash over 6 slices bread, dividing evenly.
• Mix mayonnaise with prepared horseradish.
• Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
• Top with roast beef, dividing evenly.
• Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
• Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
• *Transportation tips: Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.

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.

Steps:

• Spread butter over the cut sides of rolls. Layer the beef, cheese and peppers on the bottom halves; replace tops. Wrap each sandwich in foil. , Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until the cheese is melted.