Roast Beef And Brie Sandwiches Aka The Gatsby Arrow Recipes

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!

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.

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.

THE ROAST BEEF SANDWICH

Steps:

• Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the baguette in half and toast in the skillet until lightly browned on both sides, about 1 minute per side. Remove the baguette to a cutting board. Add the roast beef to the same skillet, mounding in a shape similar to the baguette, then top with the Cheddar and add the au jus or beef stock. Cover the skillet with a lid and let it steam for 30 seconds. Meanwhile, add the Horseradish Creme Fraiche to one side of the baguette and the onion jam to the other. Remove the roast beef and melted cheese from the skillet with a spatula, and place on the bottom half of the baguette. Top the roast beef and Cheddar with the baby arugula, drizzle with the Apple Cider Gastrique and season with salt and pepper. Top the sandwich with the other half of the baguette, then slice the sandwich in half on the bias and enjoy!
• Mix together the creme fraiche, horseradish, Worcestershire, garlic powder, onion powder, hot sauce and salt and pepper in a small mixing bowl. Keep refrigerated.
• Bring the cider, vinegar, sugar and apple peels and cores to a boil in a medium saucepan. Reduce heat to medium-low and allow to simmer for 30 minutes. Strain off the apple peels and cores, then bring the liquid to a boil. Whisk in the xanthan gum and simmer for 2 minutes, then cool down the liquid. We serve the Apple Cider Gastrique in a squeeze bottle at room temperature.

ROAST BEEF SANDWICHES

Steps:

• Compose the sandwiches using proportions to taste.;
• Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.;

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.

COLD ROAST BEEF AND BRIE

Steps:

• Set Brie out to reach room temperature.
• Slice croissants lengthwise, toast lightly.
• Spread Brie on halved croissant bottoms.
• Spread mayonnaise on the other halves.
• Place the roast beef on Brie halves.
• Add a leaf of lettuce and a slice of onion to each.
• Top with mayonnaise halves.