MINI ROSEMARY-ROAST BEEF SANDWICHES
Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours., Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides., Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold., Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish. , To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.
Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 466mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.
ROAST BEEF SANDWICHES
Provided by Food Network
Time 5m
Yield 1 sandwich of each version
Number Of Ingredients 20
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 SANDWICHES WITH HORSERADISH MAYONNAISE
Categories Sandwich Beef Quick & Easy Horseradish Rosemary Summer Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
- Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.
MINI ROAST BEEF SANDWICHES
These are really yummy--I got the recipe out of SL and made them that night for my nephews. They LOVED them! I used the garlic and herb cream cheese.
Provided by FloridaGrl
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Stir together cream cheese and horseradish until well blended.
- Spread cream cheese mixture evenly inside the pita halves(about 2 tspns each).
- Stuff pita halves evenly with lettuce,roast beef,onions, and avocado slices. Serve.
Nutrition Facts : Calories 301.4, Fat 10.4, SaturatedFat 4.5, Cholesterol 50.1, Sodium 1165, Carbohydrate 34.5, Fiber 2.3, Sugar 1.6, Protein 16.8
ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE
A simple and tasty sandwich. I usually use a sandwich roll and add the meat until it looks good, lol.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
- Season dressing with salt and pepper.
- Spread bottom piece of bread with half of dressing.
- Top with roast beef, tomatoes and arugula.
- Sprinkle with salt and pepper.
- Spread remaining dressing on top piece of bread.
- Press bread, dressing side down, onto arugula.
- Cut into 4 pieces and serve.
Nutrition Facts : Calories 328.6, Fat 10.4, SaturatedFat 3.7, Cholesterol 88.4, Sodium 279.8, Carbohydrate 24.6, Fiber 2.8, Sugar 5.2, Protein 35.4
ROAST BEEF WITH ROSEMARY MAYONNAISE
Categories Beef No-Cook Low Carb Quick & Easy Oscars Mayonnaise Rosemary Bon Appétit
Yield Makes 12 buffet servings or 8 main-course servings
Number Of Ingredients 7
Steps:
- Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead. Cover and keep refrigerated.)
- Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.
MINI ROSEMARY SCONES
Enjoy these lemon-flavored rosemary scones - ready to be pulled out of the oven in less than an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.
- On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
- Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to wire rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini Scone, Sodium 180 mg, Sugar 2 g, TransFat 0 g
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