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
ROAST BEEF, RED PEPPER, SPINACH, AND FETA SANDWICHES WITH TAHINI DRESSING
Categories Sandwich Beef Cheese Leafy Green Pepper No-Cook Picnic Super Bowl Lunch Feta Spinach Bell Pepper Summer Tailgating Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 14
Steps:
- Mix first 6 ingredients and half of garlic in small bowl to blend. Season to taste with salt. Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend. Season tahini dressing to taste with salt. Place bread, cut side up, on work surface. Spread red pepper mixture over both cut sides of bread. Sprinkle cheese over bottom half of loaf. Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top with spinach leaves; drizzle with remaining dressing. Press top half of loaf onto spinach. Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches. Wrap each sandwich tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.
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!
SIMPLE ROAST BEEF AND GRAVY
This is a simple way to get delicious comfort food with minimal effort. I like to make this when I have dinner guests in a casual setting and serve it with mashed potatoes, homemade rolls, and green beans. Because it's so simple you can spend a little more time on the side dishes. As a bonus, my children love it. I think the original recipe came from Taste of Home, but I've tweaked it.
Provided by tecrz
Categories Roast Beef
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place roast in a slow cooker, cut in half if necessary.
- In a bowl, combine the soup, mix, and water. Pour over roast.
- Cover and cook on low 8-9 hours until meat is tender.
Nutrition Facts : Calories 997.1, Fat 75.6, SaturatedFat 29.1, Cholesterol 234.7, Sodium 1184.5, Carbohydrate 10.2, Sugar 2.2, Protein 65
ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE & ROASTED
Another great recipe from the Epicurious website.www.epicurious.com.This sandwich is great for a quick and easy supper to serve with some potato chips and coleslaw.
Provided by Shoppohollic
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 455.7, Fat 35.2, SaturatedFat 6.5, Cholesterol 63.8, Sodium 323.9, Carbohydrate 15.6, Fiber 1, Sugar 5.1, Protein 21.3
BARBECUED ROAST BEEF
The aroma of this meat baking is awesome...at a social gathering. I knew I wanted this recipe from my girlfriend even before I tasted it! This is a dish you can prepare then forget about for a few hours! Serve it with any salad of your choice, crusty rolls, whatever cool drink you prefer and you've got it made! The leftovers are great too...if there are any! If you can't find ketjap manis see recipe #39318.
Provided by SilentCricket
Categories Meat
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put meat in roaster pan with 1 1/2-2 inches of water.
- Sprinkle meat with dry seasonings, salt and pepper and rub over meat.
- Pour sauces over meat.
- Cover and bake in oven at 325°F for 5 hours.
- (You may be able to use a crockpot too!)
- While meat is baking, you can make the sauce.
- Combine all sauce ingredients in saucepan.
- Bring to boil.
- Lower heat.
- Cook and stir for 10 minutes; set aside.
- Take meat out of oven and let set for about 10 minutes.
- Slice meat as thinly as you can.
- Cover with barbecue sauce and keep warm till ready to serve.
Nutrition Facts : Calories 1073.8, Fat 76.1, SaturatedFat 33.6, Cholesterol 241.4, Sodium 1596.3, Carbohydrate 43.2, Fiber 2.4, Sugar 35.2, Protein 56.6
PITA SALAD SANDWICHES WITH TAHINI SAUCE
I love tahini sauce and pita sandwiches! I adapted this recipe slightly from one I found in Vegetarian Times.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 20m
Yield 4 pita sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix all sauce ingredients until blended.
- Slice an edge from each pita bread, and carefully open pockets.
- In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
- Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
- Serve right away.
Nutrition Facts : Calories 545.5, Fat 28.3, SaturatedFat 11.7, Cholesterol 57.3, Sodium 1079.3, Carbohydrate 57.4, Fiber 11.7, Sugar 12.3, Protein 22.8
PICNIC ROAST BEEF AND PEPPER-JACK SANDWICH
Make and share this Picnic Roast Beef and Pepper-Jack Sandwich recipe from Food.com.
Provided by sugarpea
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- You know what to do; the sandwich will taste best if you pack everything separately to transport to the picnic site.
FANCY PINWHEEL SANDWICHES
I developed this recipe to serve as an appetizer at parties. The presentation is lovely and the preparation is fairly easy but does require several hours/overnight chilling time before you can slice them. The recipe makes 100 individual pinwheels so it is easy to judge how many batches you will need to feed your guests. It makes two different types of sandwiches to suite everyones taste.It is usually one of the crowd favorites wherever I take it. .
Provided by O. Romaine
Categories < 60 Mins
Time 45m
Yield 100 Individual Pinwheels, 25-30 serving(s)
Number Of Ingredients 10
Steps:
- You will be making two different types of pinwheels: Roast Beef with Cheddar and cucumber in a tomato wrap and Turkey with bacon and garlic herb cheese in a spinach wrap.
- Wash head of lettuce and dry thoroughly.
- Slice off the ends of the cucumber and remove the skin.
- Cut in half lenghtwise and each half again and scoop out seeds with a spoon.
- Slice each quarter into thin, wedgeshaped strips.
- Place a tomato wrap on a cutting board and cover the surface of it with a thin layer of the cheddar horseraddish cheese spread, making sure to go to the edges. This is very important as the cheese spread holds everything together.
- Leaving the top 2" of the wrap uncovered, lay 2 lettuce leaves on the cheese and press gently. You will need the layer of just cheese to "stick" the wrap together after rolling.
- Lay 2 slices of Roast Beef on top of the lettuce.
- Place about 3 wedges of cucumber crosswise on each slice of Roast Beef bringing the ends together in the middle.
- Starting from the bottom, roll the wrap upward, firmly but gently as not to tear it, finishing at the layer of cheese.
- Cover the pinwheel with a piece of plastice wrap , twisting the ends to secure.
- Repeat for the 4 remaining wraps.
- You use the same preparation process for the Turkey and Garlic Herb Pinwheels using the Spinach wraps, garlic and herb cheese spread, Smoked Turkey and the lettuce leaves. Omit the cucumber and add 3 bacon strips placed crosswise over the turkey. Roll and cover with plastic wrap.
- Place wrapped pinwheels in the refrigerator for several hours to overnight to allow cheese to firm back up. You want them cold and firm when you slice them.
- After chilling, remove plastic wrap and place pinwheel on a cutting board. Using a thin, sharp serated knife slice off the end and then continue cutting slices down every 1/2" until you reach the other end. Neither of the end pieces will be nice enough for presentation but that doesn't mean the cook can't enjoy them!
- You will have 50 slices of each kind of pinwheel when you are finished.
Nutrition Facts : Calories 66.7, Fat 3.9, SaturatedFat 1.4, Cholesterol 23.3, Sodium 476.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 6.8
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- Add all of the creamy horseradish sauce ingredients to a small mixing bowl, and whisk to combine. Set aside until ready to use.
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