Roast Beef Swiss Melt Recipes

GRILLED ROAST BEEF SANDWICHES

Steps:

• In a small bowl,combine the chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top one side of each of five slices of bread with 1 slice of cheese and 2 slices of beef. Cover with remaining bread. , Butter the outsides of bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Serve with salsa if desired.

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.

PATTY MELTS

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
• Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
• Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

ROAST BEEF MELTS

Steps:

• Position a rack in the upper third of the oven and preheat to 400°.
• Line a baking sheet with foil.
• Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes; set aside.
• In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
• In a medium bowl, stir together the mayonnaise and horseradish.
• Spread about a tablespoon of the mixture on each toast slice.
• Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl.
• Season with salt and pepper.
• Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw.
• Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.

ROAST BEEF SWISS MELT

Steps:

• Thinly slice your roast beef and toss in the thickened braising liquid. I just warmed the sliced roast beef in the original Dutch oven over medium heat; stirring frequently.
• Line a baking sheet with aluminum foil and preheat your broiler.
• Toast two pieces of bread and spread a thin layer of horseradish on one side. Place the toasted bread horseradish side up on your baking sheet.
• Layer sliced roast beef onto horseradish to your desired height.
• Place a slice of Swiss cheese on top of each open-faced sandwich and place under the broiler until the cheese is melted.
• While the sandwich is broiling, toast two more slices of bread and spread a thin layer of coarse grained mustard on one side of each.
• Remove sandwiches from the oven and top with second slice of bread, cut in half, and serve immediately.