Roast Beef Sandwich With Spicy Mayo And Avocado Food

ROAST BEEF SANDWICH

Steps:

• Combine mayo with horseradish.
• Butter rolls – this is important as the butter makes a ‘lining’ to prevent the roll from getting too soggy, and it tastes good too.
• Fill rolls with layers of remaining ingredients.
• Season roast beef with lots of salt and freshly ground pepper.
• Top with mayonnaise.

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.

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!

ROAST BEEF SANDWICHES

Steps:

• Compose the sandwiches using proportions to taste.;
• Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.;

ROAST BEEF AND AVOCADO FINGER SANDWICHES

Steps:

• In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly.
• Spread other 6 slices bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
• Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
• Transportation tips:
• Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.

ROAST BEEF SANDWICH WITH SPICY MAYO AND AVOCADO

Steps:

• Combine mayo, tobasco, and cilantro in a small bowl.
• Spread mayo mixture on both sides of bread.
• Layer roast beef, cheese, lettuce, and avacado, sprinkle lightly with salt.
• Lightly press on top layer of bread.
• If using large loaf, cut into portions, and serve.

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.

BEST ROAST BEEF SANDWICH EVER

Steps:

• lather up both sides of bread with dressing.
• put meat on one side.
• cheese on the other.
• everything else where you please.
• slap together.
• toast or not.
• yum.

ROAST BEEF AND AVOCADO FINGER SANDWICHES

Steps:

• In small bowl, mash avocado with fork.
• Stir in lemon juice, chives, salt, and pepper.
• Spread avocado mash over 6 slices bread, dividing evenly.
• Mix mayonnaise with prepared horseradish.
• Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
• Top with roast beef, dividing evenly.
• Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
• Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
• *Transportation tips: Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.