COLD ROAST BEEF SANDWICH WITH HORSERADISH CHEESE
With a luscious horseradish cream cheese spread and loaded with hand-sliced roast beef, piled with ripe tomatoes, peppery arugula and red onion, this is no ordinary roast beef sandwich
Provided by Lisa Lotts
Categories Main Course
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 107 kcal, Carbohydrate 3 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 277 mg, Sugar 2 g, ServingSize 1 serving
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
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.
COLD PESTO ROAST BEEF SUB SANDWICH RECIPE
Whip up one of these cold roast beef sandwiches for your next family picnic!
Provided by Melanie
Categories 30-Minute Meals Main Dish
Time 15m
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the mayonnaise and the pesto.
- Slice the loaf of French bread in half lengthwise.
- Spread the pesto mixture over each half of bread.
- Layer the roast beef onto one of the halves.
- Then add the sliced cheese, tomato, red onion, and mixed greens.
- Top it off with the other half of bread.
- Slice the sandwich into individual servings and enjoy!
Nutrition Facts : Calories 282 kcal, Carbohydrate 32 g, Protein 16 g, Fat 10 g, Sodium 897 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
LOADED DELI SUB SANDWICH
When I can't decide between a turkey or roast beef sandwich, I go for both, then pile on fresh, crunchy veggies and two kinds of cheese. Those those that like a little bit of everything, this sub more than satisfies. -Jamie Fanning, Creighton, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Spread buns with mayonnaise. Layer with toppings. Sprinkle with seasonings as desired; close sandwiches.
Nutrition Facts : Calories 709 calories, Fat 44g fat (14g saturated fat), Cholesterol 86mg cholesterol, Sodium 1661mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 38g protein.
ROAST BEEF SANDWICH
Make and share this Roast Beef Sandwich recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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- Layer with 3-4 ounces roast beef slices, baby arugula, shaved asiago or parmesan cheese, and sliced red onion. Serve with chips or shoestring fries.
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