Pub Sandwich Food

PUB SANDWICH

Pub Sandwich image

This is fron the Hidden Valley site and sounds delicious. You may use leftover roast or sliced beef from the deli. The suggested recipe for the onion buns is not required, purchased buns are fine, but the homemade ones are outstanding. Recipe #312288 are suggested.

Provided by Annacia

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup hidden valley original ranch dressing
1 teaspoon creamed horseradish
4 onion rolls, split
1 lb thinly sliced roast beef
sliced tomatoes, slices about 1/4-inch thick
thin sliced cucumber
red leaf lettuce leaf, cleaned and dried

Steps:

Whisk together dressing and horseradish.
Spread on cut halves of rolls.
Layer beef on bottom half of roll.
Drizzle beef with more dressing as desired.
Continue layering each with tomato, cucumber, and lettuce.
Cover with top half of roll.

PUB SANDWICHES

Pub Sandwiches image

Make and share this Pub Sandwiches recipe from Food.com.

Provided by Millereg

Categories One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs lean ground beef or 2 lbs ground pork
1 sweet onion, chopped
6 fluid ounces no-salt-added ketchup
2 tablespoons chili powder
2 tablespoons pub mustard (Recipezaar recipe ID #19094)
salt
fresh ground pepper
4 (12 ounce) bottles newcastle brown ale (optional)

Steps:

In a saucepan, combine one bottle of beer, and more depending if you are doubling or tripling, onion, ketchup, and chili powder, and cook for about 6- 7 minutes.
Then add ground beef, Pub Mustard, salt and pepper, and cook slowly for 10 to 15 minutes.
Pour a glass of ale for everyone, and serve on hearty bread.

Nutrition Facts : Calories 470.6, Fat 23.5, SaturatedFat 9.3, Cholesterol 147.4, Sodium 197.4, Carbohydrate 17.4, Fiber 1.8, Sugar 11.7, Protein 46.9

MAKE-YOUR-OWN SANDWICH BUFFET

Make-Your-Own Sandwich Buffet image

Here's a simple and satisfying way to feed hungry guests with no fuss: Set out these sandwich fixings on a buffet at your next party or game night; feel free to add or substitute your own favorite fillings and condiments.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 13

Ingredients

1 1/2 pounds (18 to 20 slices) bacon, cooked
2 3/4 pounds assorted sandwich meats, such as roast beef, pastrami, turkey, Black Forest ham, salami, and prosciutto
8 ounces assorted cheeses, such as Brie, provolone, Swiss, and fresh mozzarella
Assorted lettuces, such as Bibb, Boston, romaine, and arugula
3 large tomatoes, thinly sliced
1 jar (14 ounces) roasted red peppers
1 jar (7 1/2 ounces) sun-dried tomatoes, packed in oil
1 jar (6 ounces) marinated artichoke hearts
1 jar (8 ounces) mayonnaise
1 jar (8 ounces) Dijon mustard
1 jar (about 7 ounces) tapenade
2 ripe avocados, peeled, pitted, and thinly sliced
Assorted breads, such as sandwich bread, rolls, baguettes, and focaccia

Steps:

Place the ingredients on serving dishes; cover with plastic wrap, and chill until ready to serve, up to several hours. Slice bread just before setting on the table.

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