Warm Beef And Brie Sandwich Recipes

HOT ROAST BEEF SANDWICH WITH BRIE

Steps:

• Turn oven to broil. Place split onion roll on a small baking sheet, cut side up. Broil for 3-4 minutes or until toasty brown.
• Remove the top half of the bun to a plate. Arrange roast beef on the bottom half of the bun and top with brie. Return the bottom half to the oven for another 2-4 minutes or until brie is nice and melty.
• Meanwhile, spread top half of bun with mayo and sprinkle with garlic powder and kosher salt.
• Remove bottom half of sandwich from the oven, and top with tomato slice and top half of the bun.
• Enjoy!

WARM BEEF AND BRIE SANDWICH

Steps:

• Layer all the ingredients, except for the lettuce, on the bread slices.
• Broil until beef is warmed through and cheese is melted.
• Put the romaine leaves over beef and peppers, and top with cheese toast.

ROAST BEEF AND BRIE SANDWICHES, AKA THE GATSBY ARROW

Steps:

• Split the loaf of bread down the middle and spread one or both sides with mustard, depending on how much of a mustard-lover you are.
• Layer the roast beef on the bottom of the loaf, top with lettuce and then slices of Brie. Place top of loaf on sandwich. Cut into as many sandwiches sections as you like!

BEEF AND BRIE TRIPLE LAYER SANDWICH

Steps:

• In a small bowl, stir together mayonnaise and horseradish until blended.
• Lightly toast the hamburger bun.
• Spread half the mayonnaise mixture over each slice of bun.
• Cover the bottom slice of bun with spinach.
• Top with a 1 slice of meat.
• Top with the pear slices.
• Top with another 1 more slice of meat.
• Now top with 2 slices of brie.
• Finally, top with the remaining slice of meat and brie.
• Sprinkle with freshly ground black pepper.
• You may substitute and use salsa of your choice instead of mayonnaise.
• You may also substitute and use an apple instead of a pear.

HAM AND BRIE PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.
• Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter.
• Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

HOT ROAST BEEF SANDWICHES

Steps:

• In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.

HAM AND BRIE SANDWICH

Steps:

• Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
• Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.