Roast Beef Sandwich Slices Recipes

HOMEMADE ROAST BEEF SANDWICH AU JUS

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

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.

ROAST BEEF SANDWICH WITH CHIVE REMOULADE

Steps:

• Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.

CHAMPION ROAST BEEF SANDWICHES

Steps:

• In a small bowl, combine the first 4 ingredients. Spread 1 tablespoon on each slice of bread. Top 4 slices of bread with roast beef and lettuce; cover with remaining bread.

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.

THE BEST ROAST BEEF FOR SANDWICHES

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.

ROAST BEEF SANDWICH SLICES

Steps:

• Heat oven to 450 degrees.
• Remove crust from pouch; place on ungreased large cookie sheet.
• Place roast beef, tomato, onion and cheese lengthwise down center 1/3 of crust to within 1 inch of top and bottom edge.
• Brush edge of crust with water.
• Fold top and bottom edges over filling; fold in sides, overlapping in center and sealing edges.
• Cut 3 or 4 slits in top crust to allow steam to escape.
• Bake 17-20 minutes or until golden brown.
• Cool 5 minutes.
• Cut crosswise into 8 slices.
• Serve warm.

ROAST BEEF SANDWICHES

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

Steps:

• Preheat oven to 425 degrees. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.
• Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.
• Transfer skillet to oven. Bake until an instant-read thermometer registers 130 degrees for medium-rare, 18 to 22 minutes. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.
• Slice beef very thinly crosswise. Peel and pit avocados; cut into 1/2-inch-thick slices. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread. Spread horseradish cream onto each remaining bread slice, and place on top of sandwich, spread side down.

ROAST BEEF SANDWICH SPREAD

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.

THE CHAMPION OF ROAST BEEF SANDWICHES

Steps:

• In a small bowl, combine the first four ingredients; mix well.
• Spread 1 tbsp on each slice of bread.
• Top four slices with roast beef and lettuce; cover with remaining bread.

CLASSIC DELI ROAST BEEF SANDWICHES

Steps:

• Mix sour cream and horseradish sauce; spread evenly onto 2 of the bread slices.
• Top with meat, cheese and pickles; cover with remaining bread slices.