Hot Roast Beef Sandwich With Horseradish And Cheddar Cheese Recipes

ROAST BEEF AND CHEDDAR SANDWICHES

Steps:

• Preheat oven to 400 degrees.
• Wrap the roast beef deli slices in foil. Using two foil packs will heat the meat up quickest.
• Place the deli meat in oven for 15 minutes.
• As the deli meat warms up in the oven, place the Ricos Premium Cheddar Cheese Sauce in a saucepan on a low-medium heat on the stovetop. Stir frequently for 10 minutes.
• Assemble the sandwiches. Place a teaspoon of horseradish on each bottom hamburger bun, followed by four slices roast beef deli meat, then a dollop of the Ricos Premium Cheddar Cheese Sauce.
• Complete with the top of the hamburger bun and serve.

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!

THE ROAST BEAST MASTER WITH CRISPY ONIONS AND CREAMY HORSERADISH SAUCE

Steps:

• For the horseradish sauce: In a bowl, mix the mayonnaise, sour cream, horseradish, honey and Dijon. Season with salt and pepper.
• For the onions: Pour the buttermilk over the onions and let them sit for about 30 minutes.
• Heat 3 inches of oil to 350 degrees F in a medium Dutch oven.
• Whisk together the flour, cayenne, paprika and some salt and pepper. Remove the onions from the buttermilk and toss them in the flour until thoroughly coated. Fry in batches until the batter is golden, 2 to 3 minutes. Let drain on paper towels and season with salt while hot.
• For the sandwich build: On the toasted onion rolls, begin with a slice of Cheddar, pile the meat high, add as many crispy onions as the sandwich will hold and schmear the top bun with a healthy portion of horseradish sauce.

ROASTED BEEF AND HORSERADISH CHEDDAR PANINI RECIPE

Steps:

• In a medium bowl, combine all ingredients. For panini, brush one side of each bread slice with olive oil. Spread non-oiled side of 4 bread slices with sour cream-chive sauce. Place cheese on other non-oiled side of remaining bread. Over cheese place roast beef, onion, and lettuce and one slice of cheese. Grill sandwiches until bread is golden brown and cheese melts, 4 minutes per side.

HAWAIIAN ROLL ROAST BEEF AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls.
• Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.

HOT ROAST BEEF SANDWICH WITH HORSERADISH AND CHEDDAR CHEESE

Steps:

• Preheat oven to 350F degrees.
• In a small bowl mix together the butter, Dijon, horseradish, Worcestershire sauce, and chopped onion.
• Spread generously onto both (inner) sides of the split kaiser rolls.
• Place two slices of roast beef and one slice of cheddar cheese into each kaiser roll, and replace tops.
• Wrap each sandwich in a square of foil, sealing carefully. At this point sandwiches may be baked right away, or refrigerate or freeze (use a freezer bag) for later use.
• Bake in a preheated 350 F oven for 15-20 minutes, until hot. If frozen, bake at 300 F for about 25-30 minutes, until heated through.
• Serve hot, or at room temperature. Good with a side of soup or salad, with fresh fruit for dessert.

ROAST BEEF AND CHEDDAR SANDWICH

Steps:

• In a small bowl, whisk reduced-fat mayonnaise with Dijon mustard; spread on bread. On bottom slice, spread mango chutney.
• Layer with cheddar cheese, roast beef, and watercress. Slice in half, and wrap in waxed paper. Refrigerate until ready to serve, up to overnight.

HORSERADISH ROAST BEEF SPECIAL SANDWICH

Steps:

• in small bowl stir together all spread ingredients.
• in another bowl stir together butter and garlic.
• spread 1 side of each slice bread with garlic butter.
• place on cookie sheet.
• broil 5 to 6" from heat for 3 to 4 minutes or until bread is toasted.
• to assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber.
• spoon about 2 tablespoons spread over cucumbers, top with 1 slice bread.