LEFTOVER STEAK SANDWICH WITH ONIONS AND MUSHROOMS
This is a delicious sandwich and a great way to use up leftover steak --- I really don't even bother measuring out the exact amounts, the amounts I have listed I think are pretty close to what I use when I make this sandwich, you may adjust the ingredient amounts to suit taste, and to save some time you can fry the onions and mushroom/garlic mixture well in advance --- it's not really necessary to brown the bread, I like to do so as I find it makes a difference to the taste of the sandwich, serving size is only estimated --- this is delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
- In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
- Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; sauté until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
- To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
- Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
- Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
- On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
- Season with black pepper and then top with browned onions.
- Top with the remaining bread, the cut into serving size pieces.
Nutrition Facts : Calories 699.2, Fat 27.4, SaturatedFat 10.5, Cholesterol 120.3, Sodium 1063.5, Carbohydrate 66.9, Fiber 5.4, Sugar 12.9, Protein 47
MEAT LOVERS SANDWICH ROLL RECIPE BY TASTY
Here's what you need: sandwich bread, large egg, mayonnaise, provolone cheese, mortadella, ham, capicola, pepperoni, salami, peperoncini, unsalted butter, garlic powder, italian seasoning
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
- Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
- Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
- Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
- Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
- Let the roll sit for 5 minutes before cutting into thick slices.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
PULL-APART BEEF SANDWICHES
Make and share this Pull-Apart Beef Sandwiches recipe from Food.com.
Provided by These hands can cook
Categories Lunch/Snacks
Time 8h10m
Yield 10-14 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a baking dish and cover.
- Bake at 250 degrees for 8-10 hours
- Pull apart and serve on buns.
- Use the leftover juice as an au jus to dip sandwiches in.
Nutrition Facts : Calories 370.5, Fat 26.7, SaturatedFat 10.8, Cholesterol 94, Sodium 204.6, Carbohydrate 3, Fiber 0.2, Sugar 0.6, Protein 25.5
PUB SANDWICH
This is fron the Hidden Valley site and sounds delicious. You may use leftover roast or sliced beef from the deli. The suggested recipe for the onion buns is not required, purchased buns are fine, but the homemade ones are outstanding. Recipe #312288 are suggested.
Provided by Annacia
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together dressing and horseradish.
- Spread on cut halves of rolls.
- Layer beef on bottom half of roll.
- Drizzle beef with more dressing as desired.
- Continue layering each with tomato, cucumber, and lettuce.
- Cover with top half of roll.
ORIENTAL CHICKEN SANDWICH
This easy-to-fix and tasty sandwich is from the *Best Ever Chicken* cookbook edited by Linda Fraser. Although the recipe calls for thinly-sliced sourdough bread, the introduction also notes "This sandwich filling is also good if you chop the chicken in small cubes and serve it in warmed pita bread." (Time does not include 15 minutes resting time.) *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 16m
Yield 2 Sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the soy sauce, honey, sesame oil and garlic.
- Using a pastry brush, brush both sides of each chicken breast with the mixture and allow to rest for 15 minutes.
- Grill (see note below) chicken breasts for 3 to 4 minutes on each side until cooked through.
- Slice thinly and keep warm.
- Spread each slice of bread with 1 tablespoon of peanut butter.
- Arrange sliced chicken equally on two of the bread slices.
- Add equal amounts of the beansprouts and chopped red pepper on top of the chicken slices.
- Close the sandwich with the other slice of bread and serve immediately.
- NOTE: No grilling method was suggested but, in my opinion, they will all work equally well.
Nutrition Facts : Calories 727.4, Fat 23.7, SaturatedFat 4.8, Cholesterol 65.8, Sodium 1504.1, Carbohydrate 83.3, Fiber 6.2, Sugar 12.7, Protein 46.8
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