ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
- Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
ROAST BEEF TEA SANDWICHES
Yield: 12 sandwiches • Preparation: 10 minutes
Number Of Ingredients 7
Steps:
- Spread a side of each bread slice with ½ teaspoon Horseradish Mayonnaise. Top each of 12 slices with a slice of roast beef and a lettuce leaf. Top with remaining 12 bread slices mayonnaise side down.
- In a small bowl, combine mayonnaise, sour cream, and horseradish, whisking well. Refrigerate until needed.
BEEF AND HORSERADISH SAUCE SANDWICH
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
- To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
- Yield: 1 cup
FOOD NETWORK ROAST BEEF AND HORSERADISH FINGER SANDWICHES (TEA S
Yummy addition to a tea, baby shower, football party or anytime! This recipe is courtesy of Jill Novatt of the Food Network. It is a simple recipe that can be eaten as is or taken to another level by adding cheese, tomatoes and/or avocado. You can also use mini sourdough rolls. It seems intimidating to grill the bread. I just broiled/toasted the roll halves open faced in the oven on a baking sheet and achieved the same results. Enjoy! ChefDLH
Provided by ChefDLH
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.
Nutrition Facts : Calories 342.1, Fat 12.9, SaturatedFat 5, Cholesterol 48.7, Sodium 446.8, Carbohydrate 34.7, Fiber 2.1, Sugar 0.6, Protein 21.5
ROAST BEEF SANDWICH WITH WATERCRESS AND HORSERADISH MAYONNAISE
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 4 servings, serving size 1 sandwich
Number Of Ingredients 10
Steps:
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
- Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.
Nutrition Facts : Calories 330 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 1300 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 22 grams, Sugar 4 grams
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!
ROAST BEEF AND HORSERADISH FINGER SANDWICHES
Steps:
- Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.
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