The Wedge Sandwich Turkey Roast Beef Coleslaw Recipes

ROAST BEEF & COLESLAW ON RYE (21 DAY WONDER DIET: DAY 3 )

Roast Beef & Coleslaw on Rye (21 Day Wonder Diet: Day 3 ) image

This is Day 3: Lunch, on the 21 Day Wonder Diet. You can use whatever variety of cabbage you choose. You can buy the roast beef, already cooked, from the deli. Make the coleslaw the night before, then make the sandwich the next morning, or at lunch time. This lunch is to be followed by an afternoon snack of 1 small pear.

Provided by Sara 76

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

80 g cabbage, finely shredded
70 g carrots, grated
2 green onions, chopped finely
1/4 cup fat-free mayonnaise
1 tablespoon lemon juice
4 slices rare roast beef (120g)
4 slices rye bread

Steps:

Combine cabbage, carrot, onion, mayonnaise and juice in a medium bowl.
Divide beef between two slices of bread; top with coleslaw, then remaining bread.

Nutrition Facts : Calories 326, Fat 7.9, SaturatedFat 2.4, Cholesterol 43.4, Sodium 734.1, Carbohydrate 43.2, Fiber 7, Sugar 8.6, Protein 22

THE WEDGE SANDWICH - TURKEY, ROAST BEEF, COLESLAW

The Wedge Sandwich - Turkey, Roast Beef, Coleslaw image

Sort of a cold version of a reuben. Meats, cheese and coleslaw combine to make a serious sandwich worthy of any lunch time meal, football party or late night snack. I serve these with fries or onion rings for dinner. Or a half of one with a cup of soup or a salad.

Provided by The Miserable Gourm

Categories Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 lb thinly sliced deli roasted turkey
1 lb thinly sliced deli roast beef
1 lb swiss cheese
1 1/2 lbs Coleslaw
3/4 cup Russian salad dressing
1 loaf jewish rye bread
1 sliced pickle (optional)

Steps:

To assemble, lay half of your bread slices flat on a tray.
Start by spreading 1T of Russian dressing on each slice of bread.
Add Turkey and Roast beef. (approx 4 slices of each depending on how thinly it was cut. I like mine super thin).
Spread about 1-2T of coleslaw on top of the meat.
Add another 1T of Russian Dressing.
Top with sliced pickle and the second piece of bread.
My husband hates pickles, so we serve them on the side . ;).

Nutrition Facts : Calories 650.4, Fat 30.4, SaturatedFat 12.7, Cholesterol 129.4, Sodium 1378.7, Carbohydrate 45.6, Fiber 4.2, Sugar 6.7, Protein 47.4

JENNIFER LOPEZ'S FRIED CHICKEN AND COLESLAW

Jennifer Lopez's Fried Chicken and Coleslaw image

I found this recipe a while ago in NOW magazine, it has a celeb chef section and apparently this is Jennifer Lopez's favourite recipe to make at home!!! This is actually a really great, easy recipe. I serve it with corn on the cob (with lots of butter), and mamas kitchen's kicked up baked sweet potatoes.

Provided by Brit Bird

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 organic free-range chicken breasts
170 ml evaporated milk
100 g plain flour
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons cajun seasoning
2 tablespoons chopped flat leaf parsley
1 lemon, zest of
4 -5 tablespoons sunflower oil, to shallow fry
2 large carrots, coarsely grated
1/2 red cabbage, finely shredded
4 spring onions, finely sliced
4 tablespoons creme fraiche
4 tablespoons Greek yogurt
1 lemon, zest of, and a squeeze of juice
1 tablespoon grainy mustard
2 tablespoons chopped flat leaf parsley

Steps:

Put the chicken in a bowl and cover with evaporated milk, set aside.
Mix the flour, cayenne pepper, paprika, cajun seasoning, parsley and lemon zest together and put into a large plastic bag.
Shake off the excess milk from the chicken and add to the bag to coat in the seasoned flour. Chill until ready to fry.
Combine all the ingredients for the coleslaw in a bowl and chill until ready to use.
Heat the oil in a frying pan and cook the chicken for 5-6 minutes. Turn and continue frying until browned and cooked through. Drain each piece of the chicken on kitchen paper.
Serve with coleslaw.

Nutrition Facts : Calories 653.7, Fat 36.8, SaturatedFat 11.3, Cholesterol 126.5, Sodium 245.5, Carbohydrate 42, Fiber 4.9, Sugar 6.4, Protein 39.3

CHEF JOHN'S BEEF ON WECK SANDWICHES

Chef John's Beef on Weck Sandwiches image

Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

Provided by Chef John

Categories Main Dish Recipes Sandwich Recipes Beef

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds beef top-sirloin roast
salt and pepper to taste
1 tablespoon vegetable oil
2 teaspoons all-purpose flour, or as needed
2 ½ cups cold beef broth
2 teaspoons aged balsamic vinegar, or to taste
4 kummelweck dinner rolls, split
¼ cup extra-hot prepared horseradish, or to taste

Steps:

Season beef with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g

CORNED BEEF AND COLESLAW SANDWICHES

Corned Beef and Coleslaw Sandwiches image

Corned beef and cabbage, but in sandwich form.

Provided by TJ Lombard

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 8h20m

Yield 5

Number Of Ingredients 11

Ingredients

2 tablespoons white wine vinegar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons prepared horseradish
salt and ground black pepper to taste
¼ cup olive oil
3 cups shredded cabbage
1 cup thinly sliced red onion
1 cup grated carrots
10 slices rye bread
2 tablespoons Dijon mustard, or to taste
1 pound deli sliced corn beef, or more to taste

Steps:

Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 41.3 g, Cholesterol 59.1 mg, Fat 19.2 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 1943.2 mg, Sugar 6.2 g

BEEF AND SLAW SANDWICHES

Beef and Slaw Sandwiches image

If you think roast beef BLT sandwiches are good, wait until you try swapping out the lettuce for some super-crunchy, super-creamy coleslaw.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups coleslaw blend (cabbage slaw mix)
1/4 cup MIRACLE WHIP Dressing
1/8 tsp. pepper
8 slices pumpernickel bread
16 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
4 KRAFT Slim Cut Swiss Cheese Slices
8 slices cooked OSCAR MAYER Bacon
1 tomato, cut into 4 slices

Steps:

Combine coleslaw blend, dressing and pepper.
Fill bread slices with coleslaw and remaining ingredients to make 4 sandwiches.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

ROAST BEEF BLT

Roast Beef BLT image

A creamy horseradish spread adds zip to each satisfying wedge of this stacked sandwich. It tastes special yet is incredibly simple to prepare. Use any bread you like or change the sandwich fillings to suit your tastes.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 loaf (12 ounces) focaccia bread
1/2 cup mayonnaise
1 teaspoon prepared horseradish
3 lettuce leaves
3/4 pound sliced deli roast beef
6 bacon strips, cooked
8 slices tomato

Steps:

Cut focaccia bread in half horizontally. Combine mayonnaise and horseradish; spread over cut sides of bread. Layer the lettuce, roast beef, bacon and tomato over bread bottom; replace bread top. Cut into wedges.

Nutrition Facts :

ROAST BEEF WRAPS WITH HORSERADISH COLESLAW

Roast Beef Wraps with Horseradish Coleslaw image

Categories Sandwich Beef Pepper Picnic Kid-Friendly Quick & Easy Back to School Lunch Bell Pepper Winter Shower Tortillas Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 5

Ingredients

Horseradish Coleslaw
2 10-inch-diameter flour tortillas or one 4 1/2-ounce sheet soft lavash bread, trimmed to 20-inch length
8 ounces thinly sliced roast beef
1 7-ounce jar roasted red peppers, drained, sliced
1/2 cup chopped green onions

Steps:

Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.

BBQ BEEF BRISKET SANDWICHES WITH COLESLAW

BBQ Beef Brisket Sandwiches with Coleslaw image

Two hands (and napkins) required here. That's what it takes to get a hold of this beefy BBQ brisket and coleslaw-filled sandwich dripping with sauce.

Provided by My Food and Family

Categories Lunch

Time 3h30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 red onion, divided
2 cups each shredded green and red cabbage
1/4 cup MIRACLE WHIP Dressing
1 bottle (19.5 oz.) HEINZ BBQ Sauce Texas Bold & Spicy, divided
1 Tbsp. oil
1 beef brisket (3 lb.), trimmed
1 can (14.5 oz.) fat-free reduced-sodium beef broth
2 cloves garlic, minced
12 kaiser rolls, partially split

Steps:

Heat oven 350ºF.
Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

Nutrition Facts : Calories 400, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

CORNED BEEF AND COLESLAW SANDWICH

Corned Beef and Coleslaw Sandwich image

Categories Sandwich Beef Onion No-Cook Super Bowl Lunch Horseradish Meat Poker/Game Night Cabbage Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon-style mustard plus additional for spreading on the bread
1 1/2 tablespoons drained bottled horseradish
1/4 cup olive oil
3 cups thinly sliced cabbage
1 cup thinly sliced red onion
1 cup coarsely grated carrots
a 16-inch-long loaf of Italian or French bread, halved horizontally with a serrated knife
1/2 pound thinly sliced corned beef

Steps:

In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight.
Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly. Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled).

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