HOT OPEN-FACE ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Time 48m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
- Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
- Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.
HOT ROAST BEEF SANDWICHES
If you like something quick and easy, try this. You can easily make variations to your liking. Served on fresh bakery rolls this is sure to be a hit for those you serve.
Provided by JKompelien
Categories Lunch/Snacks
Time 3h10m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Cook beef until tender.
- Pull apart into shreds, saving beef juice.
- Use no salt as this contains boullion.
- Mix all ingredients into beef mixture and reheat.
- Perfect in a crockput.
- Serve on fresh rolls.
Nutrition Facts : Calories 238.9, Fat 17.9, SaturatedFat 7.2, Cholesterol 62.7, Sodium 246.4, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 17
HAWAIIAN ROLL ROAST BEEF AND CHEESE SANDWICHES
Easy, make-ahead, bite-sized sandwiches with Hawaiian rolls.
Provided by Ellie Wolfenson
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls.
- Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil.
- Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 47.7 g, Cholesterol 87 mg, Fat 12.8 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 11.8 g, Sodium 635.3 mg, Sugar 3.8 g
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
- When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
- Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
- Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
- Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
PDQ HOT BEEF SANDWICHES
An original recipe from my good friend Vicki! She isn't very computer literate so asked me to post this. I made this for Christmas and it was a hit! Can be prepared the day before which makes it very handy for busy holidays!
Provided by GOLDIE6175
Categories Main Dish Recipes Sandwich Recipes Beef
Time 11h50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
- Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
- Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 6.9 g, Cholesterol 109.1 mg, Fat 31.8 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 12.5 g, Sodium 412.4 mg, Sugar 3.3 g
S.L. HOT ROAST BEEF PARTY SANDWICHES
This recipe is from Southern Living. A great alternative to the ever favorite ham and cheese party sandwiches.
Provided by SallyG
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5-6 minutes or until lightly toasted and fragrant.
- Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard mayonnaise blend on cut sides of bottom rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desirsed. Cover with top halves of rolls, preserve sides down, and wrap in aluminum foil.
- Bake at 325 for 30 minutes or until cheesse is melted. Slice into individual sandwiches. Serve immediately.
- To make ahead: prepare recipe as directed. do not bake. Freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed.
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!
QUICK & TASTY HOT BEEF SANDWICHES
Warm up slow roasted roast beef and Italian dressing in the microwave and top with shredded Parmesan to make these quick and tasty sandwiches for two.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 2 servings, 1 sandwich each.
Number Of Ingredients 5
Steps:
- Combine dressing and water in medium microwaveable bowl. Add meat; toss lightly. Cover with plastic wrap, turning back 1 corner to vent.
- Microwave on HIGH 45 sec. or until heated through; mix lightly.
- Spoon meat mixture evenly onto bottom halves of buns; sprinkle with cheese. Cover with tops of buns.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
HOT ROAST BEEF SANDWICHES
These sandwiches always make a big hit. The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of good foods to choose from.
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield about 20 sandwiches.
Number Of Ingredients 7
Steps:
- In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.
Nutrition Facts : Calories 129 calories, Fat 5g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 126mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
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- Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant.
- Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
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