Roast Beef Sandwiches With Whole Grain Mustard And Cranberries Recipes

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!

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 FINGER SANDWICHES

Steps:

• Place butter, olives, mustard and pepper in a food processor; pulse until chopped. Spread butter mixture over wheat bread; top with roast beef and white bread. Cut each sandwich crosswise into thirds.

ROAST BEEF CLUB SANDWICH RECIPE - (4.2/5)

Steps:

• Combine the mayonnaise and mustard in a small bowl. Spread about 1-1/2 Tbsp of the mixture over one side of each slice of bread. Place one lettuce leaf, 2 tomato slices, 4 slices roast beef, 1 cheddar slice, and 3 slices of bacon on top of two slices of the prepared bread. Place two more prepared slices of bread, mayonnaise-side down, on top of each sandwich. Top both of the sandwiches with another 1 lettuce leaf, 2 tomato slices, 4 slices roast beef, 1 slice cheddar, and 3 slices of bacon. Top each sandwich again with the remaining bread slices, mayonnaise-side down. Pierce the sandwiches with toothpicks along each side of the bread, creating a cross shape. Slice the sandwich diagonally from corner to corner, creating 4 triangles.

ROAST BEEF SANDWICHES WITH WHOLE GRAIN MUSTARD AND CRANBERRIES

Steps:

• Mix mustard and mayonnaise in small bowl to blend. Spread mustard mixture over both cut sides of ciabatta rolls. Place 1 slice roast beef atop mustard mixture on bottom side of each roll; sprinkle with sea salt and ground black pepper. Top each with 1 tablespoon cranberry sauce, red onion slices, and watercress sprigs. Cover with roll tops and serve.

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.

ROAST-BEEF SANDWICH

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.