Pear And Roast Beef Sandwiches Recipes

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PEAR AND ROAST BEEF SANDWICHES



Pear and Roast Beef Sandwiches image

Here's an easy way to dress up an ordinary roast beef sandwich. A Mediterranean-inspired spread lends tartness while pear slices add fresh flavor and texture. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1 medium tomato, seeded and chopped
1/4 cup finely crumbled feta cheese
12 slices sourdough bread, toasted
1-1/2 pounds thinly sliced deli roast beef
2 medium ripe pears, thinly sliced
6 ounces Havarti cheese, thinly sliced
12 Bibb lettuce leaves or Boston lettuce leaves

Steps:

  • In a small bowl, combine yogurt, mayonnaise, tomato and feta. Spread over one side of toast slices. Top 6 toasts with beef, pears, Havarti cheese and lettuce. Top with remaining toast slices, spread side down.

Nutrition Facts : Calories 553 calories, Fat 29g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 1226mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 36g protein.

GRILLED CHEESE AND PEAR SANDWICH



Grilled Cheese and Pear Sandwich image

Grilled Cheese and Pear Sandwich ~ together offer savory and sweet flavors that will exceed anyone's expectations. Sliced pears along with a thin slice of blue cheese, fresh arugula, and a dash of Dijon creates a grilled cheese sandwich that becomes insanely delicious!

Provided by Anna

Categories     Sandwiches / Lunch / Dinner

Time 15m

Number Of Ingredients 6

4 Thick slices of country bread
1 Tbsp. unsalted butter, melted or olive oil
4-ounces of Blue cheese - thinly sliced
1 large Bosc or Bartlett pear - thinly sliced
1 cup fresh arugula
Optional: 2 tsp. Dijon mustard

Steps:

  • Brush one side of each slice of bread with butter or olive oil.
  • Form sandwiches with buttered-side out. Spread a thin layer of Dijon mustard on one side onto each sandwich, then add a few slices of pear and pile on some fresh arugula.
  • Top with a thin slice of blue cheese and close the sandwiches.
  • Heat a large nonstick skillet over low heat. Spray lightly with cooking spray. Grill the sandwiches, on low heat until the bread is golden brown, crispy, and the cheese is melted, about 2 to 3 minutes per side.
  • Remove and cut sandwiches in half or diagonally and serve immediately.
  • Serves 2

PRESSED HAM AND PEAR SANDWICHES



Pressed Ham and Pear Sandwiches image

Salty and sweet come together in this warm sandwich - with ham and pear perfectly complemented by melted Gruyere cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Yield Makes 4

Number Of Ingredients 8

8 slices rustic bread (1/2 inch thick)
4 teaspoons extra-virgin olive oil
4 teaspoons Dijon mustard
4 ounces Gruyere cheese, very thinly sliced
4 ounces thinly sliced deli ham
2 cups baby arugula
1 pear, such as Anjou or Bosc, cored and thinly sliced
Ground pepper

Steps:

  • Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.
  • Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.

Nutrition Facts : Calories 469 g, Fat 19 g, Fiber 4 g, Protein 21 g, SaturatedFat 8 g

ROAST BEEF AND PEAR CROSTINI



Roast Beef and Pear Crostini image

My friends request these each time we get together. They have an unexpected flavor combination that everyone falls in love with.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 40 appetizers.

Number Of Ingredients 11

1 French bread baguette (1 pound)
3 tablespoons olive oil
1 garlic clove, minced
1 cup blue cheese salad dressing
1 medium pear, diced
1/4 cup thinly sliced green onions
2 cups cubed cooked roast beef
1 cup diced seeded tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh basil leaves, thinly sliced

Steps:

  • Cut baguette into 40 slices. Combine oil and garlic; brush over one side of each slice of bread. Place on an ungreased baking sheet. Bake at 350° for 6-9 minutes or until lightly toasted., Combine the salad dressing, pear and onions. Combine the roast beef, tomatoes, salt and pepper. Spread dressing mixture over toasted bread; top with beef mixture and basil.

Nutrition Facts : Calories 106 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 168mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES



Caramelized Onion and Roast Beef Tea Sandwiches image

Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon olive oil
4 large Vidalia onions (about 3 pounds), cut into 1/2-inch dice
4 tablespoons prepared horseradish
8 ounces cream cheese, room temperature
Coarse salt and freshly ground pepper
18 thin slices wheat bread
8 ounces roast beef, thinly sliced

Steps:

  • In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
  • In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

BRAISED BEEF WITH PEARS AND FRESH GINGER



Braised Beef with Pears and Fresh Ginger image

Provided by James Silk

Categories     Beef     Ginger     Pork     Braise     Sauté     Dinner     Pear     Meat     Celery     Red Wine     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

6 pounds meaty beef neck bones
1/4 cup olive oil plus additional for brushing
5 cups chopped onions (about 1 1/4 pounds)
2 1/2 cups diced celery
2 cups diced carrots
3 tablespoons chopped peeled fresh ginger
6 large garlic cloves, chopped
1 1/2 cups dry red wine
10 whole fresh Italian parsley sprigs plus chopped for garnish
6 large fresh thyme sprigs
5 large fresh rosemary sprigs
4 Turkish bay leaves
1 1/2 teaspoons juniper berries*
2 pig's feet, split in half lengthwise
8 cups beef broth (preferably organic)
1 tablespoon all purpose flour
2 large ripe unpeeled Bartlett pears, halved, cored, each half cut into 4 wedges

Steps:

  • Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.
  • Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350°F.
  • Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Sauté over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.
  • Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pig's feet, cut side down. Pour broth over and bring to boil.
  • Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pig's feet.
  • Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.
  • Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.
  • Spoon stew into large bowl. Sprinkle with chopped parsley and serve.

DILL CREAM CHEESE, ROAST BEEF AND CUCUMBER SANDWICHES



Dill Cream Cheese, Roast Beef and Cucumber Sandwiches image

This is tasty. My buddy told me about this and I altered it to my own liking.

Provided by TJ Lombard

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 20m

Yield 5

Number Of Ingredients 7

½ cucumber, peeled and grated
1 (8 ounce) package cream cheese, softened
3 tablespoons chopped fresh dill
salt and ground black pepper to taste
10 slices dense white bread
½ cucumber, peeled and thinly sliced
1 pound deli roast beef, thinly sliced

Steps:

  • Wrap grated cucumber in a clean kitchen towel; squeeze to release liquid from cucumber. Transfer grated cucumber to a bowl.
  • Mix cream cheese, dill, salt, and black pepper into grated cucumber.
  • Spread cream cheese mixture over bread slices.
  • Divide roast beef and cucumber slices on 5 slices bread and place another slice of bread spread-side down on top to make 5 sandwiches.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 28.9 g, Cholesterol 92.9 mg, Fat 20.1 g, Fiber 1.5 g, Protein 25.8 g, SaturatedFat 11.4 g, Sodium 1393.7 mg, Sugar 2.6 g

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