Hot Roast Beef Sandwich Loaf Recipes

HOT AND HEARTY BAKED BEEF SANDWICH LOAF

Steps:

• Preheat oven to 400°F. Spray 15x10x1-inch baking pan with cooking spray. Place pizza dough in pan; pat out with fingers to completely cover bottom of pan.
• Arrange meat slices, in lengthwise row, down center of dough; top with onions, peppers, potatoes and cheese. Fold over long sides of dough to cover filling, slightly overlapping edges of dough in center. Pinch ends of dough together to seal.
• Bake 15 to 20 min. or until golden brown. Remove from baking pan; let stand 5 min. before cutting into 6 slices to serve.

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!

EASY HOT ROAST BEEF SANDWICH RECIPE

Steps:

• Preheat the oven to 350 F.
• Mix the dried onions, mayonnaise, apple cider vinegar, mustard, and Worcestershire to make the sandwich sauce.
• Slice open the bread by cutting through the middle of the rolls so they stay as a single sheet.
• Spread half of the sauce onto the bottom of the bread and the remaining sauce on the inside of the top.
• Layer on the roast beef, then the provolone cheese slices.
• Close the sandwiches, and transfer to a baking sheet or a 9x13-inch baking dish.
• Combine the butter, honey, and salt, and microwave until melted. Stir to dissolve the honey and salt.
• Brush the butter mixture over the top of the bread, and cover loosely with foil.
• Bake for 15 minutes, or until hot throughout and the cheese is melted.

ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

THE BEST ROAST BEEF FOR SANDWICHES

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

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.

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
• Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
• Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
• Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
• Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

HOT ROAST BEEF SANDWICH LOAF

Steps:

• Heat oven to 375 degrees F.
• Remove the garlic bread from the foil wrapper and open the loaf.
• Fill the bottom bread with peppers then reoast beef then shredded cheese.
• Replace the top of loaf.
• Carefully slide the loaf back into the foil wrapper.
• Fold the wrapper closed.
• Bake for about 15-20 minutes or until hot.
• Remove the loaf from foil wrapper then slice into 4 pieces or amount desired.
• Delicious!