CHIPOTLE BEEF SANDWICH
Here's why you're counting the minutes to your lunchtime sandwich: smoky chipotle aioli, crispy onions, savory roast beef and sharp cheddar.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread bread slices with aioli; fill with all remaining ingredients except butter.
- Spread outside of sandwich with butter.
- Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.
Nutrition Facts : Calories 490, Fat 33 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1020 mg, Carbohydrate 25 g, Fiber 4 g, Sugar 4 g, Protein 24 g
CHIPOTLE ROAST BEEF SANDWICHES
Rustic ciabatta bread is the perfect match for tender roast beef and bold blue cheese and chipotle in this easy, tasty recipe. -Andre Houseknecht, Feasterville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place bread, cut side up, on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until toasted., Meanwhile, in a small bowl, combine the mayonnaise, chipotle pepper, garlic, lime juice, pepper and salt; spread over cut sides of bread. Sprinkle bottom half with blue cheese. Layer with roast beef, onion, tomato and lettuce; replace top. Cut into four sandwiches.
Nutrition Facts : Calories 727 calories, Fat 40g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 1487mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.
GAUCHO BEEF TENDERLOIN SANDWICH
Steps:
- Preheat a charbroiler or grill to medium-high heat.
- Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
- Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
- Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
- Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.
- Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.
CHIPOTLE SHREDDED BEEF
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHIPOTLE ROAST FOR TACOS & SANDWICHES
Crock pot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!
Provided by Denise
Categories One Dish Meal
Time 7h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
- Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
- Shred the meat with a fork and simmer on high for additional 10-15 minutes.
- Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
Nutrition Facts : Calories 364.4, Fat 14.8, SaturatedFat 6.3, Cholesterol 149.7, Sodium 1007.2, Carbohydrate 8.8, Fiber 1.2, Sugar 4.5, Protein 49.4
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