Roast Beef Sandwich With Caramelized Onions And Grainy Mustard Horseradish Mayo Food

ROAST BEEF SANDWICHES WITH CARAMELIZED ONION

Steps:

• Cook the onion in the oil in a large skillet over medium heat for about 8 minutes, until it's soft, stirring occasionally.
• Reduce the heat to low and cook until the onion is golden brown, about 20 minutes more.
• Spread 1/3 of the mustard on 3 slices of bread. Add the onion mixture and beef.

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
• Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
• Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
• Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
• Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

BEEF AND HORSERADISH SAUCE SANDWICH

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard 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 the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
• To make the sandwiches, cut the bread into 1/4-inch 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.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
• Yield: 1 cup

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.

HEARTY ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• Combine first 4 ingredients.
• Spread mixture on cut sides of rolls.
• Arrange roast beef evenly on bottom half of rolls; top with lettuce and tomato, and sprinkle with pepper.
• Add onion, if desired, and cover with tops of rolls.
• Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate up to 4 hours.

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.

GRILLED BEEF SANDWICH WITH CARAMELIZED ONIONS AND BLUE CHEESE HO

Steps:

• In a small bowl, mix together the sour cream, mustard, horseradish, salt and pepper.
• Stir in blue cheese. Set aside.
• Meanwhile, heat a medium skillet over medium high heat.
• Add the oil, then the onions.
• Season lightly with salt and pepper.
• Saute until very tender and golden, stirring often.
• To make the sandwiches, split the rolls in half.
• Place beef slices on bottom half.
• Top with some onions, then some sauce.
• Top with the other half of the roll.
• Wrap in paper towels and heat in microwave 45 seconds or until meat is warm.
• If desired, remove the top roll and garnish with greens and/or additional blue cheese. Serve immediately.
• Note: If using freshly grilled steak, omit microwave heating and just heat the rolls.

UPSTATE-STYLE ROAST BEEF SANDWICH

Steps:

• Bring the roast to room temperature about 1 hour before cooking.
• Preheat the oven to 450 degrees F.
• Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
• Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
• Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
• When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
• Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.

ROAST BEEF WITH HORSERADISH MUSTARD SAUCE

Steps:

• Preheat oven to 450 degrees.
• To prepare roast beef, combine first four ingredients; rub over roast. Place roast on a broiler coated with cooking spray. Insert a meat thermometer into the thickest portion of the roast. Bake at 450 for 20 minutes.
• Reduce over temperature to 300 degrees (do not remove roast from oven); bake an additional 40 minutes of until thermometer reads 140 degrees (medium rare). Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 degrees on standing.) Cut roast against grain into thin slices.
• To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.