Sandwich Essentials Yummy Roast Beef Spread Recipes
ROAST BEEF SANDWICH SPREAD
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
CREAMY BEEF SANDWICHES
"This is a quick way to create a sandwich with a special taste," says Doris Byerly of Mondovi, Wisconsin. The creamy dressing and combination of beef and cheese make them ideal for lunches on the go.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine mayonnaise and ranch dressing. Stir in the beef and cheese. Spread about 1/3 cup on six slices of bread; top with lettuce and remaining bread.
Nutrition Facts : Calories 381 calories, Fat 25g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 934mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
ROAST BEEF SANDWICH SPREAD
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
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
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
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.
SIMPLE SALAMI SANDWICH
This simple salami sandwich is perfect for those hot summer days when you don't want to fire up the oven. The olive mixture poses as a dressing for the lettuce and tomato but also soaks down in that top piece of bread so it's not dry.
Provided by Soup Loving Nicole
Categories Sandwiches
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
- Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.
Nutrition Facts : Calories 986.9 calories, Carbohydrate 77.3 g, Cholesterol 138.9 mg, Fat 55 g, Fiber 4.8 g, Protein 44.7 g, SaturatedFat 23.9 g, Sodium 3238 mg
YUMMY GRILLED ROAST BEEF SANDWICHES
This is a great sandwich to make during cold weather to accompany a hot bowl of soup! The green chili/mayo/mustard spread is my favorite part.
Provided by Mommy Fawns
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine chilies, mayonnaise and mustard; spread about 1 tablespoons on one side of each slice of bread.
- Top half of the bread with one slice of cheese and two slices of beef. Cover with remaining bread.
- Butter the outsides of bread.
- Grill sandwiches on a griddle or in a large skillet over medium heat until both sides are golden brown and the cheese is melted.
- Serve with salsa or picante sauce, if desired.
Nutrition Facts : Calories 346.9, Fat 16.6, SaturatedFat 8.6, Cholesterol 39.5, Sodium 585.9, Carbohydrate 36.2, Fiber 4.2, Sugar 4.5, Protein 13.7
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