Roast Beef Spread For Sandwiches Recipes

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ROAST BEEF SANDWICH SPREAD



Roast Beef Sandwich Spread image

This easy Roast Beef Sandwich Spread takes leftover roast beef and turns it into a spreadable pate, perfect for sandwiches and appetizers.

Provided by Audrey

Number Of Ingredients 4

½ pound cooked roast beef (cut in slices or chunks)
¼ - ½ cup mayonnaise
1 tablespoon prepared horseradish (more or less to taste)
salt and pepper to taste

Steps:

  • In the bowl of a food processor, pulse the roast beef until it is in small bits.
  • Add ¼ cup mayonnaise and horseradish and process until smooth. Add additional mayonnaise if desired.
  • Add salt and pepper, and additional horseradish, as desired.

ROAST BEEF SANDWICH SPREAD



Roast Beef Sandwich Spread image

Use leftover roast beef to make this flavorful spread for sandwiches, or use it as an appetizer spread for crackers, crostini, or melba rounds.

Provided by Diana Rattray

Categories     Appetizer     Entree     Lunch     Salad     Side Dish     Sandwiches     Sandwich     Condiment

Time 15m

Yield 6

Number Of Ingredients 15

For the Spread:
1 pound roast beef, cooked
1/4 cup onion, coarsely chopped
1/4 cup celery, coarsely chopped
1/2 cup bread and butter pickles, drained
1/2 to 1 cup mayonnaise , plus more to taste
1 tablespoon pickle juice, or to taste, optional
1/2 teaspoon onion powder, optional
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
For Assembling:
12 slices bread, wheat or white
2 tablespoons of butter, optional
6 leaves lettuce
1/2 cup red onion , sliced

Steps:

  • Gather the ingredients.
  • Place beef, onion, celery, and pickles through a meat grinder with the coarse plate. Alternatively, mince the ingredients or process in a food processor until evenly chopped.
  • Transfer the minced beef and vegetables in a bowl and add 1/2 cup of mayonnaise, onion powder, if using, black pepper, and salt. Add more mayonnaise and some pickle juice to moisten as desired.
  • Toast the bread, if desired, and then spread with a little butter or mayonnaise.
  • Add lettuce leaves and then spread a layer of the beef spread over the lettuce. Top with sliced red onion.
  • Place another slice of bread on top, and slice diagonally. Serve immediately or store in the fridge for up to 4 hours.
  • Enjoy.

Nutrition Facts : Calories 373 kcal, Carbohydrate 32 g, Cholesterol 46 mg, Fiber 2 g, Protein 19 g, SaturatedFat 4 g, Sodium 1160 mg, Sugar 7 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 g

ROAST BEEF SANDWICH SPREAD



Roast Beef Sandwich Spread image

This is great way to beat the heat and use up leftovers! My family (both sides) have made this staple for generations. I can still see my Grandma using the crank meat grinder to make hers. Mom always made hers with the grinding attachment on her mixer and I've done the same (have also made it with the food processor). While we used to make this when we had left over roast beef, I have used lesser cuts of roasts to make this spread which is a great inexpensive way to extend the food budget. We like to serve this on fresh soft bread with lettuce and tomato slices. *Note* Deli Roast Beef is NOT recommended for this recipe.

Provided by CindiJ

Categories     Lunch/Snacks

Time 20m

Yield 6-8 sandwiches

Number Of Ingredients 10

1 lb cooked beef
1/4 cup onion, coarsely chopped
1/4 cup celery, coarsely chopped
1/2 cup sweet pickle
2 -3 hard-boiled eggs
1/2-1 cup mayonnaise
pickle juice, to taste
1/2 teaspoon onion powder
1/8 teaspoon pepper
1/4 teaspoon salt (to taste)

Steps:

  • Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
  • Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
  • Serve as a spread for crackers or melba rounds for sandwiches.
  • You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
  • Makes enough for 6 to 8 sandwiches.
  • Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.

ROAST BEEF SANDWICH SPREAD



Roast Beef Sandwich Spread image

Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 9

4 cups cubed cooked beef
1 cup sweet pickle relish
1 small onion, quartered
1/2 cup ketchup
1/4 cup mayonnaise
1 tablespoon sweet pickle juice
1 teaspoon seasoned salt
1/8 teaspoon pepper
18 slices bread

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.

Nutrition Facts : Calories 357 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 972mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein.

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.

ROAST BEEF AND HORSERADISH TEA SANDWICHES



Roast Beef and Horseradish Tea Sandwiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 12 sandwiches

Number Of Ingredients 6

1 cup sour cream
3 tablespoons prepared horseradish, well drained
2 teaspoons salt
24 mini slices rye bread
Freshly ground black pepper
6 thin slices (about 6 ounces) roast beef, halved

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.

PEAR AND ROAST BEEF SANDWICHES



Pear and Roast Beef Sandwiches image

Here's an easy way to dress up an ordinary roast beef sandwich. A Mediterranean-inspired spread lends tartness while pear slices add fresh flavor and texture. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1 medium tomato, seeded and chopped
1/4 cup finely crumbled feta cheese
12 slices sourdough bread, toasted
1-1/2 pounds thinly sliced deli roast beef
2 medium ripe pears, thinly sliced
6 ounces Havarti cheese, thinly sliced
12 Bibb lettuce leaves or Boston lettuce leaves

Steps:

  • In a small bowl, combine yogurt, mayonnaise, tomato and feta. Spread over one side of toast slices. Top 6 toasts with beef, pears, Havarti cheese and lettuce. Top with remaining toast slices, spread side down.

Nutrition Facts : Calories 553 calories, Fat 29g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 1226mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 36g protein.

THE BEST ROAST BEEF FOR SANDWICHES



The Best Roast Beef for Sandwiches image

The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, sandwiches, main course

Time 6h45m

Yield 6 to 10 sandwiches

Number Of Ingredients 6

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

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.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams

ROAST BEEF SANDWICHES



Roast Beef Sandwiches image

Roasting your own beef helps make this sandwich staple extra-special.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds beef eye of round
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
3 firm, ripe avocados
2 medium tomatoes, cut into 1/4-inch-thick slices
Lettuce and radicchio, for serving
12 slices rustic bread (1/2 inch thick each)
Horseradish Cream for 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



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.

BEEF SALAD SANDWICH FILLING



Beef Salad Sandwich Filling image

Like chicken salad, but with beef! A great way to use leftover roast beef or pulled beef. Even my kids like it, minus the onions. Chopping and mixing all the ingredients together in my manual food processor works really well and saves time. Serve on bread or in pita pockets.

Provided by Sarah Simmons

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 cup chopped cooked beef
2 stalks celery, chopped
1 carrot, diced
¼ cup chopped onion
3 tablespoons mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder

Steps:

  • Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 3.4 g, Cholesterol 45.7 mg, Fat 17.8 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 261.3 mg, Sugar 1.6 g

LEFTOVER ROAST BEEF SPREAD



Leftover Roast Beef Spread image

Delicious as a sandwich spread or as an appetizer with crackers. Inspired from Mama J's recipe #249702.

Provided by puppitypup

Categories     Spreads

Time 5m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

1 lb cooked beef
1 cup mayonnaise
3/4 teaspoon kosher salt
1 pinch garlic salt
1 pinch onion powder
2 teaspoons horseradish
1/4 teaspoon fresh ground pepper

Steps:

  • Grind leftover Roast Beef in food processor or hand grinder.
  • Combine all ingredients.
  • Spread on sandwich or on crackers.

Nutrition Facts : Calories 541.8, Fat 39.4, SaturatedFat 10.7, Cholesterol 113.9, Sodium 823.2, Carbohydrate 14.8, Fiber 0.2, Sugar 4, Protein 31.6

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