Roast Beef And Bleu Cheese Tea Sandwiches Recipes

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.

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

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.

ROAST BEEF AND HORSERADISH TEA SANDWICHES

Steps:

• Cut each slice of rye bread into 2 (2-inch) squares.* Spread Horseradish Cream on 9 bread squares. Top each with 1 slice Swiss cheese and desired amount of roast beef. Top with remaining bread squares. Garnish with microgreens, if desired.
• In a small bowl, combine sour cream, horseradish, Worcestershire sauce, hot pepper sauce, and black pepper. Stir to combine. Refrigerate for 2 hours before serving.

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 AND BLUE CHEESE SANDWICH

Steps:

• Combine mayonnaise, mustard, and pepper and stir well.
• Spread on cut sides of sandwich buns.
• Line bottom half of each sandwich bun with a lettuce leaf; top each with tomato slices, bell pepper rings, onion slices, roast beef, blue cheese and top halves of buns.

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES

Steps:

• In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
• In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

ROAST BEEF AND HORSERADISH TEA SANDWICHES

Steps:

• Stir the sour cream, horseradish and salt together in a small bowl.
• Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.

ROAST BEEF AND BLEU CHEESE TEA SANDWICHES

Steps:

• In a small bowl, stir together crumbled bleu cheese, mayonnaise, and lemon juice. Set aside.
• To make sandwiches, spread bleu cheese mayonnaise on bread slices. Add watercress and roast beef. Place another slice of bread on top. Cut into quarters and serve.