Roast Beef Sandwiches With Sweet And Sour Red Onions And Blue Cheese Food

ROAST BEEF & CHEESE SANDWICHES

Steps:

• In a medium sauce pan, add beef and stock. Bring to a low simmer.
• Continue to cook for approximately 10 minutes or until most of liquid has reduced.
• Melt 1 tablespoon of butter in a sauce pan, add onion. Season with salt and pepper.
• Cook onion until just slightly brown.
• Heat oven to 375 degrees.
• Gently open hoagie rolls spread butter on insides of each. Place on a sheet tray and toast until golden brown then remove from oven.
• Increase oven temperature to 425 degrees.
• Using tongs or a slotted spoon, place a large helping of roast beef on each roll. Sprinkle with with cheese and place on sheet tray.
• Place in oven for 5-8 minutes or until cheese is melted.
• Top with onions and serve immediately.

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.

ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE AND ROASTED RED ONIONS

Steps:

• Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
• Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
• Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.
• *Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.

GRILLED CHEESE & ROAST BEEF SANDWICHES

Steps:

• To Caramelize onions: Add one tablespoon butter to a pan over medium heat. Caramelize the onions until soft, fragrant and beginning to char, about 10-15 minutes. Once the onions are finished, turn off the heat and move them to one side of the pan. Add roast beef slices to the other side, just to warm them up a bit. Liberally butter bread slices. Place one slice of bread buttered side down and add mayo and horseradish to taste, as well as two slices of cheese. Top with warmed roast beef, desired amount of caramelized red onion (about one-quarter cup) and another three slices of cheese. Place the other piece of bread on top (butter side up). After about four minutes, check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about four or five minutes. (You may want to cover the pan to help promote cheese melting.)

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!

COLD ROAST BEEF SANDWICH WITH HORSERADISH CHEESE

Steps:

• In a small bowl, combine the cream cheese, horseradish, worcestershire sauce, chives, kosher salt and pepper. Use the back of a fork to mash the ingredients together into a creamy paste. Set aside.
• Slice the boule in into two halves (top and bottom). Divide the cream cheese spread evenly over both halves.
• Add the arugula to the bottom half of the bread and top with roast beef, onions and tomatoes.
• Place the top half of the bread on the sandwich. Use a very sharp knife to slice the sandwich into 8 wedges and serve.
• Assemble the sandwich and wrap it tightly in foil. Place a flat cutting board (or other flat surface) on top of the sandwich and weight it down with a cast iron pan or other heavy object to press the sandwich together. Let the sandwich rest with the weight on it for 20-30 minutes.
• Pack the well wrapped (and flattened) sandwich in a cooler. When you're ready to serve, use a very sharp knife to cut the sandwich into 8 wedges. Serve.

ROAST BEEF SANDWICH

Steps:

• Dice and cook the bacon for about 10 minutes. Stirring occasionally to prevent burning.
• Once the bacon is done, remove it from the pan and put it on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon, reserving about 1-2 tsp.
• Add 1 Tbs of butter to the pan, and then add the sliced mushrooms and onions. Let those cook down for about 5 minutes.
• Cut the roast beef into long slices, then add to the pan and cook for 5 minutes.
• For the sauce, mix the blue cheese, mayonnaise, and horseradish sauce together in a bowl.
• Crumble the bacon and add to the cooked roast beef.
• Serve on sub buns with lettuce, tomatoes, and the blue cheese sauce. Enjoy!

GRILLED BEEF & BLUE CHEESE SANDWICHES

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

A.1. ROAST BEEF, CHEDDAR, AND CARAMELIZED ONION GRILLED CHEESE

Steps:

• Butter outside of bread slices, spread inside of each slice of bread with 2 tbsp A1 Sauce. Top one slice with ¼ lb of the roast beef, followed by 4 tbsp caramelized onions, and then finally ½ cup of shredded cheddar cheese. Top with other slice of bread, and repeat to make four sandwiches.
• Spray a large skillet with cooking spray and heat over medium heat. Carefully place one sandwich (or two if you can fit them) in the hot skillet, brown on one side (about 60 seconds), flip, press slightly, and brown on other side (another 30-60 seconds). Repeat with rest of sandwiches. Cut on diagonal. Dig in!

ROAST BEEF SUBS WITH BALSAMIC ONIONS AND BRIE CHEESE

Steps:

• Stir beef, Worcestershire sauce, and Montreal steak seasoning together in a bowl. Marinate beef while preparing other items.
• Heat olive oil in skillet over high heat. Cook and stir onions in hot oil until golden brown, about 15 minutes; add balsamic vinegar, salt, and black pepper. Reduce heat to low and cook the onion mixture at a simmer until there is little liquid remaining and the mixture is syrup-like in texture, about 10 minutes.
• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
• Remove steak pieces from the marinade and shake off excess. Discard the remaining marinade. Combine beef and canola oil in a bowl and toss to coat.
• Preheat oven to 200 degrees F (95 degrees C).
• Cook the beef slices on the hot grill, turning frequently, until they start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Arrange rolls onto a baking sheet. Spoon onions into the bottom of the sandwich rolls; add beef. Top beef with Brie cheese.
• Heat in preheated oven until the cheese melts, about 5 minutes.

ROAST BEEF GRILLED CHEESE SANDWICHES

Steps:

• Butter the outside of each slice of bread
• Spread aioli on the inside of each slice of bread
• Layer 1 slice of provolone on top of one slice of bread
• Add the roast beef, bacon, red onions (optional), top with colby jack cheese, and another slice of bread
• Repeat for the second sandwich
• Set the sandwiches in a heated frying pan, fry for 1 to 2 minutes until butter is browned
• Carefully flip sandwich over and brown the other side, remove once cheese is melted.
• Serve with more aioli if desired

ROAST BEEF AND RED PEPPER SANDWICHES

Steps:

• Combine mayonnaise dressing, mustard and horseradish in a small bowl.
• Using a serrated knife, slice sandwich breads in half horizontally.
• For each sandwich spread one bread half with mayonnaise mixture.
• Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
• To serve, cut each sandwich in half.

BLUE CHEESE ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mash the blue cheese with a fork. Whisk in sour cream and mayonnaise; season with salt and pepper. Spread over one side of each slice of bread., On four slices, layer roast beef, red peppers and lettuce; top with remaining bread.

ROAST BEEF SANDWICHES WITH SWEET AND SOUR RED ONIONS AND BLUE CHEESE RECIPE

Steps:

• Combine onions, vinegar, and sugar in medium bowl
• sprinkle with salt and pepper. Let stand until onions are soft, tossing occasionally, at least 1 hour and up to 4 hours. Place bottom halves of rolls on work surface. Sprinkle with cheese. Top each with 3 tomato slices, then 1/4 of roast beef. Top each with 1/2 cup watercress, then 1/4 of pickled onions. Cover with tops of rolls. Cut each sandwich in half.

ROAST BEEF SANDWICHES WITH SWEET-AND-SOUR RED ONIONS AND BLUE CHEESE

Steps:

• Combine onions, vinegar, and sugar in medium bowl; sprinkle with salt and pepper. Let stand until onions are soft, tossing occasionally, at least 1 hour and up to 4 hours.
• Place bottom halves of rolls on work surface. Sprinkle with cheese. Top each with 3 tomato slices, then 1/4 of roast beef. Top each with 1/2 cup watercress, then 1/4 of pickled onions. Cover with tops of rolls. Cut each sandwich in half.

FRENCH ONION & ROAST BEEF GRILLED CHEESE SANDWICH RECIPE - (4.4/5)

Steps:

• Heat olive oil in a medium skillet over medium heat. Add onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, about 5 - 7 minutes. Reduce the heat to medium-low, stir in thyme leaves and cook, uncovered, stirring occasionally, until the onions are golden brown, (add 1 tablespoon water to the skillet if the onions start sticking). Brush one side of each slice of bread with butter or oil. Form sandwiches with the bread, whole-grain mustard, Gruyère cheese, roast beef, and the onion mixture. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.

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.

BEEF AND ROASTED RED PEPPER SANDWICHES

Steps:

• Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.
• Slice the rolls open, and place sliced side up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.
• Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.
• Pour leftover au jus into small cups for each person - I like to use custard cups. Serve with sandwiches for dipping.