Roast Beef Mini Sandwiches On Pretzel Rolls Food

MINI ROAST BEEF AND CHEESE SANDWICHES

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.

MINI ROSEMARY-ROAST BEEF SANDWICHES

Steps:

• Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours., Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides., Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold., Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish. , To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.

HAWAIIAN ROLL ROAST BEEF AND CHEESE SANDWICHES

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.

BAKED ROAST BEEF AND PROVOLONE "TEA" SLIDERS ON EVERYTHING BUNS

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of a 13-by-9-inch baking dish.
• Stir together the melted butter, poppy seeds, sesame seeds, dried garlic, dried onion and 1 teaspoon salt.
• Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish. Layer the shaved roast beef on top, then the crispy onions, then a layer of provolone, then top with layer of pickles. Place the top section of the rolls on the sandwich stacks. Stir the spiced butter and then liberally brush over the tops of the rolls until entirely coated.
• Bake, uncovered, until the cheese is ooey gooey and the tops of the rolls are golden brown, 15 to 20 minutes. Cut into sliders with a large chef's knife.

ROAST BEEF SANDWICHES

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 MINI SANDWICHES ON PRETZEL ROLLS

Steps:

• For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
• Combine flour, powdered sugar and salt in a large mixing bowl. Add the yeast mixture and the oil. Stir until the dough comes together and then turn out onto a lightly floured surface. Knead for at least 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size.
• Preheat oven to 425 and spray a baking sheet with non-stick spray.
• Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved.
• Take dollops of dough and roll them into balls. They won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. I made mine about 2" diameters and got about 40 out of the dough. Dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. Place 12 on a sheet and sprinkle with the kosher or pretzel salt. Bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. If desired, brush with melted butter.
• When cooled, slice each roll in half to make the bun.
• To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences.
• Assemble sandwiches with sauce, roast beef, and caramelized onions. Buns can be made ahead of time and stored in an air-tight container. Once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.

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!

EASY ROAST BEEF SANDWICHES

Steps:

• Mix together ingredients for spread and put on the rolls.
• Add 4 ounces beef and 1 slice Swiss per sandwich.
• Heat in microwave or toaster oven until warm.
• Serve with lettuce, tomato, sliced red onion, dill pickle slices and chips if desired.

THE BEST ROAST BEEF FOR SANDWICHES

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.

MINI ROAST BEEF SANDWICHES

Steps:

• Stir together cream cheese and horseradish until well blended.
• Spread cream cheese mixture evenly inside the pita halves(about 2 tspns each).
• Stuff pita halves evenly with lettuce,roast beef,onions, and avocado slices. Serve.