Sandwichesfromroastleftovers Recipes

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OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)



Our 20+ BEST Leftover Roast Beef Recipes (+Leftover Roast Beef Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 35m

Number Of Ingredients 5

Leftover roast beef
1/4 onions (finely diced)
1/2 cup celery (finely diced)
3/4 cup Greek yogurt or mayo
Kosher salt and black pepper to taste

Steps:

  • Chop or shred the roast beef, then process in a food processor.
  • In a bowl, combine beef and all other ingredients.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

LEFTOVER FRITTATA SANDWICHES



Leftover Frittata Sandwiches image

Provided by Ree Drummond : Food Network

Time 40m

Yield 9 servings

Number Of Ingredients 13

12 large eggs
2 tablespoons chopped fresh parsley
2 to 3 dashes hot sauce, plus more for serving
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup cubed cooked ham
1 cold baked sweet potato, cubed
1/2 cup grainy mustard
9 toasted English muffins
1/2 cup mayonnaise
9 slices pepper jack cheese
9 slices Cheddar cheese
3 cups arugula

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
  • Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
  • Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.

HOLIDAY LEFTOVERS SANDWICH



Holiday Leftovers Sandwich image

Need something else to be thankful for? This recipe gives your holiday leftovers a creamy, crunchy kick that will have you wishing every day was Thanksgiving. You're welcome.

Provided by Ball Park Buns

Categories     Ball Park® Buns

Time 15m

Yield 4

Number Of Ingredients 7

4 Ball Park® Hot Dog Buns
4 ounces cream cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 cup mixed salad greens
8 slices leftover roast turkey, warmed
4 tablespoons cranberry sauce, warmed

Steps:

  • Preheat oven to 425 degrees F and toast buns till golden brown.
  • Combine cream cheese, chives and parsley.
  • Spread 1 tablespoon of herbed cream cheese over toasted buns of each sandwich. Then layer with spring mix and sliced turkey.
  • Top with cranberry sauce.

Nutrition Facts : Calories 352 calories, Carbohydrate 31.8 g, Cholesterol 73.7 mg, Fat 14.2 g, Fiber 0.7 g, Protein 22.8 g, SaturatedFat 7.2 g, Sodium 350.9 mg, Sugar 4.4 g

SIMPLY DELICIOUS ROAST BEEF SANDWICHES



Simply Delicious Roast Beef Sandwiches image

Mushrooms add a different touch to these comforting roast beef sandwiches. I like to pile the shredded beef high on Kaiser rolls.-Scott Powell, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 15 servings.

Number Of Ingredients 6

1 beef rump roast or bottom round roast (3 to 4 pounds)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
2 celery ribs, finely chopped
1 jar (6 ounces) sliced mushrooms, drained
15 kaiser rolls, split

Steps:

  • Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking., Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.

Nutrition Facts : Calories 307 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 699mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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