Roast Beef Seared Tomato And Basil Sandwich Recipes

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ROAST BEEF, BASIL, AND SPICY TOMATO CHUTNEY LAVASH SANDWICHES



Roast Beef, Basil, and Spicy Tomato Chutney Lavash Sandwiches image

Categories     Sandwich     Beef     Leafy Green     Herb     Vegetable     Brunch     No-Cook     Picnic     Super Bowl     Lunch     Basil     Arugula     Summer     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 small sandwiches

Number Of Ingredients 8

a 16- to18-inch round, very thin, pliable lavash* such as Damascus mountain shepherd bread
1/2 cup Spicy Tomato Chutney or bottled tomato chutney
6 large thin slices rare roast beef (about 1/4 pound total)
16 fresh basil leaves
8 arugula leaves
Garnish: arugula and fresh basil leaves
Accompaniment: spicy tomato chutney or bottled tomato chutney
*available at Middle Eastern markets, specialty foods shops, and some supermarkets

Steps:

  • Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
  • Garnish sandwiches with arugula and basil and serve with chutney.

ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE & ROASTED



Roast Beef Sandwiches With Lemon-Basil Mayonnaise & Roasted image

Another great recipe from the Epicurious website.www.epicurious.com.This sandwich is great for a quick and easy supper to serve with some potato chips and coleslaw.

Provided by Shoppohollic

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

3 red onions, cut into 8 wedges
7 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons lemon juice
grated lemon peel
6 pieces ciabatta, cut horizontally
16 ounces thinly sliced roast beef (i just got mine from deli)
2 cups arugula

Steps:

  • -Preheat oven to 425. Line a baking sheet with foil. Toss red onions with 5tbsp. of oil and all of vinegar in large bowl. Sprinkle the onions with salt and pepper. Place onions in single layer on lined baking sheet. Bake until onions start to brown and they are tender, about 40min. Then cool completely.
  • -Mix mayonnaise, lemon juice, lemon peel, basil and the remaining 2tbsp. oil in small bowl.
  • -Spread mayonnaise mixture over cut sides of bread. Top bread with roast beef,onions and arugula. Cover with top halves and bread and serve.

Nutrition Facts : Calories 455.7, Fat 35.2, SaturatedFat 6.5, Cholesterol 63.8, Sodium 323.9, Carbohydrate 15.6, Fiber 1, Sugar 5.1, Protein 21.3

ROAST BEEF, TOMATO, AND CHEDDAR SANDWICH



Roast Beef, Tomato, and Cheddar Sandwich image

This is the sandwich that makes me remember the Happy Baker in Fredericton, New Brunswick. If possible toast the sandwich and make a panini. I love this simple sandwich! If possible, use yellow tomatoes because they're less acidic than the red ones.

Provided by Oparu

Categories     Lunch/Snacks

Time 7m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 8

2 slices Italian bread (e.g. Ciabatta)
2 slices roast beef
3 -4 tomatoes, slices
6 basil leaves
1 slice cheddar cheese
1 tablespoon wasabi mayonnaise
olive oil flavored cooking spray
salt and pepper

Steps:

  • On one of the slices, spray a little olive oil and grind some black pepper on top. Place basil leaves, then roast beef slices, and cheese on that slice.
  • On the second slice, lightly spread some wasabi mayonnaise.
  • Put both slices separately in the toaster oven and bake until the cheese melts.
  • When the sandwich is done toasting, place tomato slices on the cheese and top it off with the second slice of bread.
  • Cut into halves and serve!

Nutrition Facts : Calories 394.8, Fat 16.2, SaturatedFat 8.2, Cholesterol 69.6, Sodium 457.7, Carbohydrate 35.5, Fiber 6.1, Sugar 10.2, Protein 29.3

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