Roast Beef Sandwiches With Sun Dried Tomato Spread Food

SUN-DRIED TOMATO POT ROAST

Steps:

• Combine all ingredients in the crock pot.
• Cook on low for 6-8 hours.

ROAST BEEF SANDWICHES WITH SUN-DRIED TOMATO SPREAD

Steps:

• Combine ingredients for sun-dried tomato spread and chill for at least 30 minutes.
• Slice focaccia in half (horizontally).
• Spread sun-dried tomato spread on each half.
• Layer all sandwich ingredients.
• Cut into wedges (you might need fancy toothpicks to hold them together!).

COLOSSAL CLUB SANDWICHES

Steps:

• Toast the bread in the toaster until light golden brown. Set aside.
• Fry the bacon until just barely crisp, and then drain on a paper towel. Set aside.
• Mix together 2 tablespoons of the mayonnaise with the basil pesto. In a separate bowl, mix an additional 2 tablespoons mayonnaise with the sun-dried tomato pesto.
• To make one sandwich: Spread 2 pieces of toast with basil pesto mayo. On one piece of bread, lay some roast beef on top of the pesto mayo, then top with a slice of cheese and some lettuce. On the other piece of bread, lay the slices of tomato on top of the pesto mayo. Top with some avocado and bacon. Lift the second slice of bread and place it, ingredient-side down, on top of the first piece of bread.
• For the second layer: On the top of the top piece of bread, spread the sun-dried tomato mayo. Spread one side of the third piece of bread with sun-dried tomato mayo. Place ham, cheese, red onion and lettuce on top. Top with bacon slices.
• Place this piece of bread, ingredient-side down, on top of the first piece of bread. Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths. (Use large toothpicks to secure if needed.)
• Serve with chips!

ROAST BEEF PANINI

Steps:

• Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
• Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend.
• Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
• Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).

ROAST BEEF SANDWICH SPREAD

Steps:

• Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
• Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
• Serve as a spread for crackers or melba rounds for sandwiches.
• You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
• Makes enough for 6 to 8 sandwiches.
• Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.

SLOW-COOKER BALSAMIC BEEF SANDWICHES

Steps:

• Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with Italian seasoning, salt and garlic pepper. Cook beef in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Place onion in cooker. Top with beef. Pour dressing over beef and onion.
• Cover and cook on Low heat setting 8 to 9 hours.
• Place beef on cutting board; remove netting or strings. Cut or shred beef into small pieces. Return beef to cooker. To serve, spread cut sides of buns with tomato spread; sprinkle with basil. Layer beef, onion mixture and cheese in buns.

SAVORY FOCACCIA SANDWICHES

Steps:

• In small bowl, cover tomatoes with boiling water. Let stand 30 minutes; drain. Chop tomatoes. In small bowl, mix all remaining spread ingredients; stir in tomatoes. Cover and refrigerate 1 hour.
• Cut focaccia horizontally in half. Spread tomato spread over cut sides of focaccia. Layer roast beef, cheese and tomato slices on bottom half; top with onion rings and basil. Add top half of focaccia. Cut into 6 wedges.

SUNDRIED TOMATO TAPENADE

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

ROAST BEEF SANDWICH SPREAD

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.

FANCY PINWHEEL SANDWICHES

Steps:

• You will be making two different types of pinwheels: Roast Beef with Cheddar and cucumber in a tomato wrap and Turkey with bacon and garlic herb cheese in a spinach wrap.
• Wash head of lettuce and dry thoroughly.
• Slice off the ends of the cucumber and remove the skin.
• Cut in half lenghtwise and each half again and scoop out seeds with a spoon.
• Slice each quarter into thin, wedgeshaped strips.
• Place a tomato wrap on a cutting board and cover the surface of it with a thin layer of the cheddar horseraddish cheese spread, making sure to go to the edges. This is very important as the cheese spread holds everything together.
• Leaving the top 2" of the wrap uncovered, lay 2 lettuce leaves on the cheese and press gently. You will need the layer of just cheese to "stick" the wrap together after rolling.
• Lay 2 slices of Roast Beef on top of the lettuce.
• Place about 3 wedges of cucumber crosswise on each slice of Roast Beef bringing the ends together in the middle.
• Starting from the bottom, roll the wrap upward, firmly but gently as not to tear it, finishing at the layer of cheese.
• Cover the pinwheel with a piece of plastice wrap , twisting the ends to secure.
• Repeat for the 4 remaining wraps.
• You use the same preparation process for the Turkey and Garlic Herb Pinwheels using the Spinach wraps, garlic and herb cheese spread, Smoked Turkey and the lettuce leaves. Omit the cucumber and add 3 bacon strips placed crosswise over the turkey. Roll and cover with plastic wrap.
• Place wrapped pinwheels in the refrigerator for several hours to overnight to allow cheese to firm back up. You want them cold and firm when you slice them.
• After chilling, remove plastic wrap and place pinwheel on a cutting board. Using a thin, sharp serated knife slice off the end and then continue cutting slices down every 1/2" until you reach the other end. Neither of the end pieces will be nice enough for presentation but that doesn't mean the cook can't enjoy them!
• You will have 50 slices of each kind of pinwheel when you are finished.

COLOSSAL CLUB SANDWICHES RECIPE - (4.8/5)

Steps:

• Toast the bread in the toaster until light golden brown. Set aside. Fry the bacon until just barely crisp, and then drain on a paper towel. Set aside. Mix together 2 tablespoons of the mayonnaise with the basil pesto. In a separate bowl, mix an additional 2 tablespoons mayonnaise with the sun-dried tomato pesto. To make one sandwich: Spread 2 pieces of toast with basil pesto mayonnaise. On one piece of bread, lay some roast beef on top of the pesto mayonnaise, then top with a slice of cheese and some lettuce. On the other piece of bread, lay the slices of tomato on top of the pesto mayo. Top with some avocado and bacon. Lift the second slice of bread and place it, ingredient-side down, on top of the first piece of bread. For the second layer: On the top of the top piece of bread, spread the sun-dried tomato mayo. Spread one side of the third piece of bread with sun-dried tomato mayonnaise. Place ham, cheese, red onion and lettuce on top. Top with bacon slices. Place this piece of bread, ingredient-side down, on top of the first piece of bread. Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths. (Use large toothpicks to secure if needed.) Serve with chips.