Roast Beef Mini Sandwiches On Pretzel Rolls Recipes

ROAST BEEF MINI SANDWICHES ON PRETZEL ROLLS

Steps:

• For the pretzels, dissolve the yeast in 1 1/4 cup warm water and let sit for a few minutes.
• Combine flour, powdered sugar and salt in a large mixing bowl. Add the yeast mixture and the oil. Stir until the dough comes together and then turn out onto a lightly floured surface. Knead for at least 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and set in a warm place for about 45 minutes, or until dough has doubled in size.
• Preheat oven to 425 and spray a baking sheet with non-stick spray.
• Make the bath for the pretzels by combining the baking soda and 2 cups warm water. Stir until mostly dissolved.
• Take dollops of dough and roll them into balls. They won't actually stay in perfect balls; they just need to be sort of rounded on top to make a bun. I made mine about 2" diameters and got about 40 out of the dough. Dip each ball into the baking soda bath, then blot on a paper towel just for a second to get rid of the drips. Place 12 on a sheet and sprinkle with the kosher or pretzel salt. Bake for 4 minutes, spin the pan around and bake for another 3-4 minutes or until golden brown. If desired, brush with melted butter.
• When cooled, slice each roll in half to make the bun.
• To make the mustard sauce, combine the dijon mustard, mayo, yellow mustard, horseradish, worchestershire, pepper and vinegar. Taste sauce and alter to your preferences.
• Assemble sandwiches with sauce, roast beef, and caramelized onions. Buns can be made ahead of time and stored in an air-tight container. Once the sauce is on the bun, the soggy factor will kick in if stored, so only assemble what you plan to eat.

MINI ROSEMARY-ROAST BEEF SANDWICHES

Steps:

• Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours., Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides., Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold., Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish. , To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.

MINI ROAST BEEF SANDWICHES

Steps:

• Stir together cream cheese and horseradish until well blended.
• Spread cream cheese mixture evenly inside the pita halves(about 2 tspns each).
• Stuff pita halves evenly with lettuce,roast beef,onions, and avocado slices. Serve.

MINI HOT ROAST BEEF SANDWICHES

Steps:

• Preheat broiler.
• In a small bowl, combine mustard, vinegar, olive oil, parsley, and red onion; set aside.
• Place buns on a large baking sheet.
• Brush bottom halves of buns with mustard mixture.
• Arrange roast beef, avocado, and cheese over top of mustard (leave top halves of buns bare).
• Leave buns open-faced and broil on high for 2 minutes or until sandwiches are warm and cheese is melted.
• Cover with top halves and serve immediately.