Big Thick Buttery Roast Beef N Cheddar Sammies Sandwiches Food

BIG THICK BUTTERY ROAST BEEF 'N CHEDDAR SAMMIES / SANDWICHES

Steps:

• For each sandwich:.
• Spread 1/2 teaspoon horseradish on each slice of bread.
• Melt 1 tablespoon butter (or more) in a skillet on medium-low heat. Add a slice of bread to skillet and pile on 1/4 lb. warm roast beef. Top with second bread slice.
• Cook for 4 or 5 minutes until bread is golden. Carefully flip sandwich over. Lift top bread slice and insert a thick slice of cheddar cheese. Cook another 5 minutes until cheese begins to melt and bread is golden.
• Repeat with each sandwich. Makes 4 sandwiches.
• Serve warm, with a pickle spear and chips, add a cup of soup or side salad for a more substantial meal. Avocado Horseradish Spread recipe #284084 makes a lovely sandwich dip.

HOT TUNA AND CHEDDAR SAMMIES/SANDWICHES

Steps:

• Preheat oven to 350*.
• In a large bowl, combine tuna, celery, onion, cheese, olives, mayo and pepper.
• Divide tuna mixture evenly among 4 buns.
• Wrap sandwiches loosely in aluminum foil.
• Place on baking sheet.
• Bake 15-20 minutes or until heated through.

ROAST BEEF 'N CHEDDAR CRACKER SANDWICHES

Steps:

• Heat oven to 350ºF.
• Place crackers in single layer on baking sheet; top with cheese. Place meat on 6 crackers.
• Bake 3 to 5 min. or until cheese is melted.
• Spoon horseradish sauce onto meat-topped crackers; cover with cheese-topped crackers, cheese sides down, to make 6 cracker sandwiches.

TRI-TIP SAMMIES / SANDWICHES WITH SLAW

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine the pepper, oregano, cumin, celery salt, garlic powder and paprika.
• Rub the spice mix into the meat and place the roast fat side up in a foil lined pan. Bake for 45 minutes to an hour or until the internal temperature in the thickest part of the meat reads 120-125 degrees.
• In a medium saucepan, oever medium heat, melt the butter and saute the onions and garlic until soft and golden. Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly. Stir in the hot pepper sauce, tomato sauce and vinegar. When the mixture comes to a boil, reduce the heat and simmer 30 minutes. Check the taste and adjust as you need to.
• Remove meat from the oven and let rest for a few minutes before slicing thinly across the grain and returning to the roasting pan. Slather the meat with plently of warm sauce and return to the oven, then prepare the slaw.
• In a large bowl, mix almonds, olive oil, lemon juice, mustard seed and celery seed. Add the chopped cabbage, tomatoes, corn and scallions. Season with salt and pepper and toss. Refrigerate until serving.
• Heat the buns, pile high with barbecued beef, smother with gobs of warm sauce. Serve with slaw!

ROAST BEEF AND CHEDDAR SANDWICH

Steps:

• In a small bowl, whisk reduced-fat mayonnaise with Dijon mustard; spread on bread. On bottom slice, spread mango chutney.
• Layer with cheddar cheese, roast beef, and watercress. Slice in half, and wrap in waxed paper. Refrigerate until ready to serve, up to overnight.