Roy Rogers Regular Roast Beef Sandwich Recipes

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.

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.

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!

ROY ROGERS REGULAR ROAST BEEF SANDWICH

Steps:

• Preheat oven to 225°F Insert an oven safe remote thermometer into the center of the roast and program the thermometer to alert at 115°F Place the roast on a rack over a foil lined baking pan. Slow roast in the oven uncovered until the thermometer alerts. Turn the temperature of the oven down to 175F and continue roasting. The idea is that this tough cut of meat will become most tender if slow roasted with an internal temp under 122F as long as possible.
• Change the alert temperature of the thermometer without opening the oven to 130°F When the alert is reached remove the roast from the oven and let rest inside an unsealed gallon sized ziploc baggie. This will capture the juices while resting. The roast will be pink throughout. This is how it should look at this point.
• When the roast is room temperature, seal the baggie and place in the refrigerator over night. The cold temperature will help enable thin slicing.
• Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each sandwich to be made. (I purchased a Harbor Freight deli slicer for $65 on Ebay). Heat the beef broth or consomme in a saucepan until simmering and add in the reserved juices. When the sauce is simmering place the cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds. This will finish cook the beef, add the flavor of Roy's sandwiches without toughening the meat. Anything over a minute will toughen the meat. A Roy's employee acknowledged this is how they finished the beef.
• Place the meat directly from the broth on an untoasted bun bottom. Spoon a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce.

ROY ROGERS

Steps:

• Pour a dash of grenadine syrup into a cocktail glass over ice, then pour in the cola. Garnish with a maraschino cherry to serve.

A DIFFERENT ROAST BEEF SANDWICH

Steps:

• Combine first 3 ingredients.
• Spread mixture on bread slices.
• Layer lettuce, roast beef, tomato slices and onion.