WARM BEEF AND CHEDDAR SANDWICHES WITH HORSERADISH SAUCE RECIPE
This homemade play on Arby's Beef n' Cheddar sandwich-a roast beef sandwich blanketed in cheese sauce-is made with a full-flavored sharp Cheddar-cheese sauce and gets some extra oomph from a bracing, nose-clearing horseradish sauce.
Provided by Nick Kindelsperger
Categories Entree Lunch Snack Sandwiches Sandwich
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- For the Cheddar Cheese Sauce : Add grated cheese and cornstarch to a large bowl, and toss until combined. Transfer to medium-sized saucepan. Pour in 1 cup evaporated milk and the hot sauce. Cook over low heat, whisking occasionally, until sauce is bubbly and homogenous, about 5 minutes. It will thicken considerably as it warms up. Keep warm, thinning cheese sauce with additional evaporated milk if it becomes too thick.
- Meanwhile, for the Beef and Buns: Adjust racks to upper middle and lower positions and preheat oven to 300°F. Place roast beef slices in a heatproof dish, cover with aluminum foil, set on the bottom rack, and cook until warmed through, about 5 to 10 minutes. Meanwhile, wrap buns in aluminum foil, set on top rack, and cook until warmed, about 5 minutes.
- For the Horseradish Sauce : Add sour cream, horseradish, chives, and lemon juice to a medium-sized bowl. Stir until combined. Season with salt and pepper.
- Smear the cut-side of the bun bottoms with horseradish sauce, and top each with 1/4-pound of the sliced meat. Drizzle with some of the cheddar sauce and then crown with top bun halves. Serve immediately.
Nutrition Facts : Calories 932 kcal, Carbohydrate 93 g, Cholesterol 158 mg, Fiber 4 g, Protein 52 g, SaturatedFat 20 g, Sodium 2838 mg, Sugar 15 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
ROAST BEEF AND CHEDDAR SANDWICHES
Roast Beef and Cheddar Sandwiches are made with deli roast beef, a tangy horseradish sauce, soft onion poppy seed hamburger buns and a dollop of Ricos Premium Cheddar Cheese Sauce for a quick family dinner fit for any night of the week. Find microwavable directions within post above!
Provided by Amber
Categories Dinner
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Wrap the roast beef deli slices in foil. Using two foil packs will heat the meat up quickest.
- Place the deli meat in oven for 15 minutes.
- As the deli meat warms up in the oven, place the Ricos Premium Cheddar Cheese Sauce in a saucepan on a low-medium heat on the stovetop. Stir frequently for 10 minutes.
- Assemble the sandwiches. Place a teaspoon of horseradish on each bottom hamburger bun, followed by four slices roast beef deli meat, then a dollop of the Ricos Premium Cheddar Cheese Sauce.
- Complete with the top of the hamburger bun and serve.
ROAST BEEF AND CHEDDAR SANDWICH
Mango chutney is available in the Asian-food section of most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk reduced-fat mayonnaise with Dijon mustard; spread on bread. On bottom slice, spread mango chutney.
- Layer with cheddar cheese, roast beef, and watercress. Slice in half, and wrap in waxed paper. Refrigerate until ready to serve, up to overnight.
ROAST BEEF AND CHEDDAR SANDWICH
Make and share this Roast Beef and Cheddar Sandwich recipe from Food.com.
Provided by Shany
Categories Lunch/Snacks
Time 15m
Yield 4 Whole sandwiches
Number Of Ingredients 8
Steps:
- In a small bowl slightly melt 1/3 cup margarine. Add parmesan bit by bit until the mixture is not runny. Set aside. You might not need all of the cheese.
- Cut both peppers in half and remove core and seeds. Slice and then cut slices in half.
- Stir fry peppers and onions in margarine until onions are fried to your liking. Set aside.
- Fry roast beef just until heated through.
- Spread parmesan mixture on one side of each piece of bread.
- In a frying pan, place two slices of bread spread side down. place one slice of cheese on one piece of bread and a half slice on the other. If you like a cheesy sandwich put one whole slice on each bread slice.
- Place roast beef, onions, and peppers on one piece of bread. Top with other slice of bread.
- Flip sandwich onto a plate and serve.
- If this is for an appetizer, cut sandwiches in fourths and stick a toothpick through it to hold it together.
MINI ROAST BEEF AND CHEESE SANDWICHES
Provided by Trisha Yearwood
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- For the secret sauce: Combine the ketchup, apple cider vinegar, Worcestershire sauce, garlic powder and hot sauce in a small microwave-safe bowl. Microwave until just simmering, about 30 seconds. Keep warm, covered.
- For the sandwiches and Cheddar sauce: Lay the slider buns cut-side up on a rimmed baking sheet and bake until warmed through, about 8 minutes.
- Meanwhile, combine the processed cheese, Cheddar, milk and paprika in a small saucepan and warm over medium-high heat, stirring, until melted and smooth, about 2 minutes. Take off the heat and keep warm, covered.
- Spread both sides of the buns lightly with the secret sauce. Place a few slices of roast beef on each bottom half of the buns. Rewarm the cheese sauce if necessary, then spoon some of the cheese sauce on top of the meat. Cover with the top half of the buns and serve immediately.
CLASSIC ROAST BEEF WITH BACON CHEDDAR
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- STACK meat slices on microwaveable plate; top with cheese.
- MICROWAVE on HIGH 20 sec. or until cheese is melted.
- SPREAD toast slices with mustard; fill with lettuce, tomatoes and meat.
- Substitute: Prepare using a KRAFT DELI DELUXE Process Jalapeno American Cheese Slice.
- Serving Suggestion: Serve with your favorite fresh fruit and vegetables to round out the meal.
HOT ROAST BEEF SANDWICH WITH HORSERADISH AND CHEDDAR CHEESE
Hot roast beef, mature cheddar cheese, and a buttery horseradish-dijon sauce combine for this delectable baked sandwich combination that is served on soft Kaiser rolls!! A classic! Perfect for luncheons or entertaining, or packed into picnic lunches; great served warm, or at room temperature. Use as much roast beef and cheddar cheese as you like! Sandwiches are easily made up in advance and individually wrapped in foil, then refrigerated or frozen (use a freezer bag) for later use. Defrost overnight in the fridge, then bake as directed. Or, if frozen, bake at 300 F for about 1/2 hour until warm. Enjoy!
Provided by BecR2400
Categories Lunch/Snacks
Time 40m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 308.8, Fat 17.9, SaturatedFat 10.1, Cholesterol 40.7, Sodium 463.3, Carbohydrate 31.3, Fiber 1.6, Sugar 1.7, Protein 6
GRILLED ROAST BEEF SANDWICHES
"I first tasted a memorable combination of roast beef and green chilies at a local cafe," writes Karen Ledbetter from Fort Collins, Colorado. "In this recipe, the chilies give the quick grilled sandwich a little bite. It's simple and delicious."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a small bowl,combine the chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top one side of each of five slices of bread with 1 slice of cheese and 2 slices of beef. Cover with remaining bread. , Butter the outsides of bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Serve with salsa if desired.
Nutrition Facts :
CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES
This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
ROAST BEEF AND CHEDDAR GRINDER
For this megahit of a sandwich, we created a cheese sauce with caramelized onions, mustard, and beer, then heaped it on the bottom of a rustic ciabatta roll. We followed it up with thinly-sliced roast beef and giardiniera-which are Italian-style pickled veggies-for a bright and briny crunch.
Provided by Sarah Carey
Time 25m
Yield Makes 4
Number Of Ingredients 10
Steps:
- In a medium skillet, melt butter over medium-high heat until foamy. Add onion and thyme, season with salt and pepper, and cook, stirring, until onion is translucent, 5 to 6 minutes. Stir in mustard, then beer. Bring to a boil and cook until liquid has mostly evaporated, about 30 seconds. Divide onion mixture into 4 piles; top each evenly with cheese. Reduce heat to low, cover, and cook until cheese has melted, 1 to 2 minutes.
- Meanwhile, scoop out some of top of each roll to make room for filling. Using a spatula, transfer cheese-onion piles to bottom halves of rolls. Top with roast beef and giardiniera. Sandwich with scooped-out roll tops and serve immediately.
ROAST BEEF 'N CHEDDAR CRACKER SANDWICHES
These Roast Beef 'n Cheddar Cracker Sandwiches are sure to be a hit at any gathering, big or small. It only takes 10 minutes to make a batch!
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Place crackers in single layer on baking sheet; top with cheese. Place meat on 6 crackers.
- Bake 3 to 5 min. or until cheese is melted.
- Spoon horseradish sauce onto meat-topped crackers; cover with cheese-topped crackers, cheese sides down, to make 6 cracker sandwiches.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 3 g
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