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.
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
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.
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.;
UPSTATE-STYLE ROAST BEEF SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring the roast to room temperature about 1 hour before cooking.
- Preheat the oven to 450 degrees F.
- Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
- Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
- Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
- When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
- Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.
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!
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.
EASY ROAST BEEF SANDWICHES
Make and share this Easy Roast Beef Sandwiches recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together ingredients for spread and put on the rolls.
- Add 4 ounces beef and 1 slice Swiss per sandwich.
- Heat in microwave or toaster oven until warm.
- Serve with lettuce, tomato, sliced red onion, dill pickle slices and chips if desired.
Nutrition Facts : Calories 426.6, Fat 18.5, SaturatedFat 7.4, Cholesterol 84, Sodium 1691, Carbohydrate 31.7, Fiber 1.1, Sugar 5.8, Protein 32.2
HOT ROAST BEEF SANDWICHES
These sandwiches always make a big hit. The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of good foods to choose from.
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield about 20 sandwiches.
Number Of Ingredients 7
Steps:
- In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.
Nutrition Facts : Calories 129 calories, Fat 5g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 126mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
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.
ROAST BEEF SANDWICH SPREAD
This is great way to beat the heat and use up leftovers! My family (both sides) have made this staple for generations. I can still see my Grandma using the crank meat grinder to make hers. Mom always made hers with the grinding attachment on her mixer and I've done the same (have also made it with the food processor). While we used to make this when we had left over roast beef, I have used lesser cuts of roasts to make this spread which is a great inexpensive way to extend the food budget. We like to serve this on fresh soft bread with lettuce and tomato slices. *Note* Deli Roast Beef is NOT recommended for this recipe.
Provided by CindiJ
Categories Lunch/Snacks
Time 20m
Yield 6-8 sandwiches
Number Of Ingredients 10
Steps:
- Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
- Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
- Serve as a spread for crackers or melba rounds for sandwiches.
- You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
- Makes enough for 6 to 8 sandwiches.
- Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.
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