Hot Horseradish Roast Beef Sandwiches Food

HOT ROAST BEEF SANDWICHES

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 SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
• Season dressing with salt and pepper.
• Spread bottom piece of bread with half of dressing.
• Top with roast beef, tomatoes and arugula.
• Sprinkle with salt and pepper.
• Spread remaining dressing on top piece of bread.
• Press bread, dressing side down, onto arugula.
• Cut into 4 pieces and serve.

HOT ROAST BEEF SANDWICH WITH HORSERADISH AND CHEDDAR CHEESE

Steps:

• Preheat oven to 350F degrees.
• In a small bowl mix together the butter, Dijon, horseradish, Worcestershire sauce, and chopped onion.
• Spread generously onto both (inner) sides of the split kaiser rolls.
• Place two slices of roast beef and one slice of cheddar cheese into each kaiser roll, and replace tops.
• Wrap each sandwich in a square of foil, sealing carefully. At this point sandwiches may be baked right away, or refrigerate or freeze (use a freezer bag) for later use.
• Bake in a preheated 350 F oven for 15-20 minutes, until hot. If frozen, bake at 300 F for about 25-30 minutes, until heated through.
• Serve hot, or at room temperature. Good with a side of soup or salad, with fresh fruit for dessert.

HORSERADISH ROAST BEEF SPECIAL SANDWICH

Steps:

• in small bowl stir together all spread ingredients.
• in another bowl stir together butter and garlic.
• spread 1 side of each slice bread with garlic butter.
• place on cookie sheet.
• broil 5 to 6" from heat for 3 to 4 minutes or until bread is toasted.
• to assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber.
• spoon about 2 tablespoons spread over cucumbers, top with 1 slice bread.

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.

ROAST BEEF AND HORSERADISH TEA SANDWICHES

Steps:

• Stir the sour cream, horseradish and salt together in a small bowl.
• Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.

BEEF AND HORSERADISH SAUCE SANDWICH

Steps:

• TO COOK THE BEEF:.
• Preheat oven to 500ºF.
• Place the beef on baking sheet and pat the outside dry with a paper towel.
• Mix the unsalted butter and mustards 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 oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin).
• SAUCE:.
• Whisk together all ingredients in a small bowl. Serve at room temperature.
• TO MAKE THE SANDWICH:.
• Cut the bread into 1/4" 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.
• Enjoy, they are divine!