Robust Roast Beef Sandwich Recipes

ROAST BEEF SANDWICH

Steps:

• Combine mayo with horseradish.
• Butter rolls – this is important as the butter makes a ‘lining’ to prevent the roll from getting too soggy, and it tastes good too.
• Fill rolls with layers of remaining ingredients.
• Season roast beef with lots of salt and freshly ground pepper.
• Top with mayonnaise.

ROBUST ROAST BEEF SANDWICH

Steps:

• Spread cut sides of roll with mayo.
• Fill with remaining ingredients.

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!

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.

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.;

ROAST BEEF SANDWICH SPREAD

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.

EASY ROAST BEEF SANDWICHES

Steps:

• Mix together ingredients for spread and put on the rolls.
• Add 4 ounces beef and 1 slice Swiss per sandwich.
• Heat in microwave or toaster oven until warm.
• Serve with lettuce, tomato, sliced red onion, dill pickle slices and chips if desired.

ROAST BEEF SANDWICH ROLL

Steps:

• Combine loaves of dough and shape into one ball. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 90 minutes., In a microwave-safe bowl, combine the red pepper, onion, garlic salt and Italian seasoning. Cover and microwave on high for 1 minute or until vegetables are tender., Punch dough down. On a lightly floured surface, roll into a 15x12-in. rectangle. Combine the beef, cheese and red pepper mixture; spread over the dough to within 1/2 in of edges. Roll up jelly-roll style, starting with a long edge; pinch seams and ends to seal. Place seam side down on a lightly greased baking sheet., In a small bowl, beat egg white and water; brush over dough. Cut a slit with a sharp knife in top of dough. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10 minutes before slicing.

ROAST-BEEF SANDWICH

Steps:

• Make spread: Mix together mayonnaise, pesto, and mustard; season with salt and pepper.
• Layer bottom roll half with spread, greens, beef, onion, and cornichons; top with other roll half.

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.

ROBUSTO BEEF

Steps:

• Spread aioli onto cut sides of roll.
• Fill with remaining ingredients.

ROAST BEEF CLUB SANDWICH RECIPE - (4.2/5)

Steps:

• Combine the mayonnaise and mustard in a small bowl. Spread about 1-1/2 Tbsp of the mixture over one side of each slice of bread. Place one lettuce leaf, 2 tomato slices, 4 slices roast beef, 1 cheddar slice, and 3 slices of bacon on top of two slices of the prepared bread. Place two more prepared slices of bread, mayonnaise-side down, on top of each sandwich. Top both of the sandwiches with another 1 lettuce leaf, 2 tomato slices, 4 slices roast beef, 1 slice cheddar, and 3 slices of bacon. Top each sandwich again with the remaining bread slices, mayonnaise-side down. Pierce the sandwiches with toothpicks along each side of the bread, creating a cross shape. Slice the sandwich diagonally from corner to corner, creating 4 triangles.