Roast Beef Sandwiches With Roquefort And Caramelized Shallots Recipes

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ROAST BEEF SANDWICHES



Roast Beef Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 main-course servings

Number Of Ingredients 13

1 medium red onion, halved and thinly sliced
1 tablespoon, plus 2 teaspoons kosher salt, plus more to taste
6 tablespoons red wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Hot sauce
6 Kaiser rolls
12 slices vine-ripened tomatoes
24 ounces freshly sliced rare roast beef
3 loosely packed cups watercress or arugula, or a combination of both

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.

CHAMPION ROAST BEEF SANDWICHES



Champion Roast Beef Sandwiches image

When I have time, I like to prepare a roast with this much-requested recipe in mind. But when I need a quick meal in a hurry, I use deli roast beef with delicious results.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sour cream
1 tablespoon onion soup mix
1 tablespoon prepared horseradish, drained
1/8 teaspoon pepper
8 slices rye or pumpernickel bread
1/2 pound sliced roast beef
Lettuce leaves

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.

Nutrition Facts : Calories 318 calories, Fat 11g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 1401mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

ROAST BEEF WITH CARAMELIZED SHALLOTS



Roast Beef with Caramelized Shallots image

This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h

Number Of Ingredients 7

5 3/4 pounds boneless rib-eye roast (with fat), tied, if desired
Coarse salt and ground pepper
2 pounds shallots, peeled and halved, if large
2 teaspoons light-brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
  • Reduce oven temperature to 325 degrees. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees. For medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
  • Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
  • Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.

Nutrition Facts : Calories 587 g, Fat 38 g, Protein 43 g

ROAST BEEF SANDWICHES WITH ROQUEFORT AND CARAMELIZED SHALLOTS



Roast Beef Sandwiches with Roquefort and Caramelized Shallots image

Categories     Sandwich     Beef     Cheese     Quick & Easy     Fall     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 5

3 tablespoons unsalted butter
12 large shallots (about 3/4 pound), sliced thin
4 kaiser rolls (5 inches in diameter), halved
1 pound thinly sliced medium-rare roast beef
6 ounces chilled Roquefort, crumbled (about 1 1/3 cups)

Steps:

  • In a heavy skillet melt butter over moderate heat and stir in shallots with salt and pepper to taste. Cook shallots, stirring occasionally, about 15 minutes, or until golden brown.
  • Preheat oven to 375°F.
  • Make sandwiches on rolls with roast beef, shallots, and Roquefort. Bake sandwiches on a baking sheet in middle of oven until cheese is melted and sandwiches are hot, about 10 minutes.

ROAST BEEF PANINI WITH CARAMELIZED SHALLOTS AND ROQUEFORT



Roast Beef Panini with Caramelized Shallots and Roquefort image

Excellent with either the Dijon-style mustard or horseradish cream.

Provided by TerryWilson

Categories     Panini

Time 25m

Yield 6

Number Of Ingredients 10

3 tablespoons unsalted butter
6 large shallots, sliced
salt and black pepper to taste
2 French baguettes, halved lengthwise
2 tablespoons Dijon mustard, or to taste
1 cup Roquefort cheese, crumbled
1 pound thinly sliced deli roast beef
½ cup cold heavy cream
1 ½ tablespoons finely shredded horseradish root
1 pinch salt and white pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the sliced shallots; cook and stir until very tender and golden-brown, about 10 minutes. Season to taste with salt and black pepper. Set aside.
  • Preheat a panini press according to manufacturer's instructions.
  • Spread the cut sides of the baguettes with Dijon mustard, then sprinkle evenly with Roquefort cheese. Divide the roast beef among the bottom pieces, then spread the shallots out over the roast beef. Top with the top pieces. Cut each baguette into two or three pieces to fit your panini machine.
  • Grill the sandwiches on the preheated press until the bread is golden and crisp, and the cheese has melted, about 4 minutes. While the sandwiches are cooking, beat the heavy cream to soft peaks in a metal bowl. Stir in the horseradish, and season with salt and white pepper to taste.
  • When ready, cut each sandwich in half, and serve with horseradish cream.

Nutrition Facts : Calories 651.9 calories, Carbohydrate 77.3 g, Cholesterol 95.8 mg, Fat 23.3 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 13.4 g, Sodium 1983.5 mg, Sugar 5.1 g

ROAST BEEF WITH CARAMELIZED SHALLOTS



Roast Beef With Caramelized Shallots image

This came from martha stewart. I love roast beef and i thought that this looked like a very interesting recipie.

Provided by ShelleyGirl13

Categories     Roast Beef

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 7

5 3/4 lbs boneless rib-eye roast, tied, if desired (with fat)
to taste salt and pepper
2 lbs shallots, peeled and halved if large
2 teaspoons light brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 500 degrees F. Season beef with salt and pepper to taste. Place in large roasting pan; roast until golden brown, about 30 minutes.
  • Reduce oven temperature to 325 degrees F. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
  • Transfer beef to a plate; tent with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
  • Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any juices from beef. Season with salt and pepper; serve with beef and shallots.

Nutrition Facts :

ROAST-BEEF SANDWICH



Roast-Beef Sandwich image

Check our recipe for Roast Beef with Caramelized Shallots and use leftovers for this sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 10m

Number Of Ingredients 9

1 onion roll, halved
1/2 cup mixed greens
3 ounces thinly sliced leftover Roast Beef with Caramelized Shallots
2 thin slices red onion
2 cornichons, (or gherkins), halved lengthwise
1 tablespoon reduced-fat mayonnaise
1 teaspoon prepared pesto
1 teaspoon grainy mustard
Coarse salt and ground pepper

Steps:

  • Make spread: Mix together mayonnaise, pesto, and mustard; season with salt and pepper.
  • Layer bottom roll half with spread, greens, beef, onion, and cornichons; top with other roll half.

ROAST BEEF PANINI WITH CARAMELIZED SHALLOTS AND ROQUEFORT



Roast Beef Panini with Caramelized Shallots and Roquefort image

Excellent with either the Dijon-style mustard or horseradish cream.

Provided by TerryWilson

Categories     Panini

Time 25m

Yield 6

Number Of Ingredients 10

3 tablespoons unsalted butter
6 large shallots, sliced
salt and black pepper to taste
2 French baguettes, halved lengthwise
2 tablespoons Dijon mustard, or to taste
1 cup Roquefort cheese, crumbled
1 pound thinly sliced deli roast beef
½ cup cold heavy cream
1 ½ tablespoons finely shredded horseradish root
1 pinch salt and white pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the sliced shallots; cook and stir until very tender and golden-brown, about 10 minutes. Season to taste with salt and black pepper. Set aside.
  • Preheat a panini press according to manufacturer's instructions.
  • Spread the cut sides of the baguettes with Dijon mustard, then sprinkle evenly with Roquefort cheese. Divide the roast beef among the bottom pieces, then spread the shallots out over the roast beef. Top with the top pieces. Cut each baguette into two or three pieces to fit your panini machine.
  • Grill the sandwiches on the preheated press until the bread is golden and crisp, and the cheese has melted, about 4 minutes. While the sandwiches are cooking, beat the heavy cream to soft peaks in a metal bowl. Stir in the horseradish, and season with salt and white pepper to taste.
  • When ready, cut each sandwich in half, and serve with horseradish cream.

Nutrition Facts : Calories 651.9 calories, Carbohydrate 77.3 g, Cholesterol 95.8 mg, Fat 23.3 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 13.4 g, Sodium 1983.5 mg, Sugar 5.1 g

ROAST BEEF SANDWICHES WITH CARAMELIZED ONION



Roast Beef Sandwiches With Caramelized Onion image

Make and share this Roast Beef Sandwiches With Caramelized Onion recipe from Food.com.

Provided by JESMom

Categories     Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 5

1 teaspoon olive oil
1 vidalia onion, cut into strips
6 teaspoons honey mustard
6 slices rye bread
6 ounces roast beef

Steps:

  • Cook the onion in the oil in a large skillet over medium heat for about 8 minutes, until it's soft, stirring occasionally.
  • Reduce the heat to low and cook until the onion is golden brown, about 20 minutes more.
  • Spread 1/3 of the mustard on 3 slices of bread. Add the onion mixture and beef.

Nutrition Facts : Calories 316.9, Fat 9.4, SaturatedFat 2.5, Cholesterol 44.2, Sodium 545, Carbohydrate 37.3, Fiber 4.4, Sugar 5.8, Protein 21.1

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