Upstate Style Roast Beef Sandwich Recipes

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THE ROAST BEEF SANDWICH



The Roast Beef Sandwich image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 sandwich

Number Of Ingredients 22

1 tablespoon canola oil
1 baguette roll
5 ounces rare deli roast beef
2 slices Cheddar
4 ounces au jus or beef stock
2 tablespoons Horseradish Creme Fraiche, recipe follows
2 tablespoons sweet onion jam
1 cup baby arugula
1 teaspoon Apple Cider Gastrique, recipe follows
Salt and pepper
1 cup creme fraiche or sour cream
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Dash hot sauce
Pinch each salt and pepper
2 cups apple cider
2 cups apple cider vinegar
1/2 cup white sugar
Peels and cores of 3 apples
1/2 teaspoon xanthan gum or apple pectin

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.

HOME-STYLE ROAST BEEF SANDWICH WITH GRAVY



Home-style Roast Beef Sandwich with Gravy image

This recipe's on like Donkey Kong-jump over the barrel, get the hammer, and save the girl.

Provided by Food Network

Categories     main-dish

Yield Makes about 10 sandwiches

Number Of Ingredients 12

5 carrots, cut into large chunks
Ribs from 1 bunch of celery, leaves removed
1 onion, peeled, ends trimmed, halved root to stem
6 pounds beef top round, trimmed
2 garlic cloves, halved
2/3 cup olive oil
1/2 cup steak seasoning mix (such as McCormick's Montreal Steak Seasoning)
4 ounces (1 stick) unsalted butter
1/2 cup all-purpose flour
1 tablespoon veal demi-glace (found in your local grocery store)
20 slices white bread, for serving
Mashed red potatoes, for serving

Steps:

  • 1. For the roast: Preheat the oven to 350 degrees F. Place the carrots, celery, and onion in the bottom of a roasting pan. (Nadine uses the vegetables instead of a rack.) Add enough water to just cover the vegetables.
  • 2. Cut four X's in the sides or top of the meat and push in the garlic pieces. Rub the entire roast with olive oil and then dredge it in steak seasoning.
  • 3. Heat a large skillet over medium-high heat and sear all sides of the meat. Set the meat on top of the vegetables, cover the pan with foil, and roast until a meat thermometer inserted in the meat registers 130 degrees F for medium-rare, about 2 hours. Transfer the roast to a cutting board and let it rest for 30 minutes.
  • 4. To make the gravy : Strain the roasting-pan juices; discard the vegetables. Melt the butter in a skillet over medium-high heat. Whisk in the flour. Stir in the roasting pan juices and the demiglace, and simmer until thickened.
  • 5. Slice the roast beef very thin. Put the slices in the gravy. (Nadine likes to smother the beef in the gravy.) Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top. Serve with mashed red potatoes.

ROAST BEEF SANDWICHES



Roast Beef Sandwiches image

Provided by Food Network

Time 5m

Yield 1 sandwich of each version

Number Of Ingredients 20

2 slices seeded rye
Thinly sliced rare roast beef
Good quality prepared mayonnaise
Green leaf lettuce
2 good white bread slices from a pullman loaf
Rare roast beef, sliced thin
Softened butter
Worcestershire sauce
2 sourdough bread slices from a round loaf
Thinly sliced rare roast beef
Creamy horseradish
Dijon mustard
Sliced swiss cheese
1 small Italian baguette, sliced in half lengthwise
Olive oil
Vinegar
Rare roast beef, thinly sliced
Sliced beef salami
Sliced tomato
Sliced provolone

Steps:

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

BAKED PANKO-CRUSTED FISH FILLETS



Baked Panko-Crusted Fish Fillets image

The beauty of this recipe is that it's versatile; it will work with any mild fish fillet. Prepare this easy baked fish with haddock, catfish, tilapia, pollock, cod, or flounder. The panko crumb coating keeps the fish fillets crisp, and the oven makes cooking a breeze in this light and tasty alternative to fried fish.Panko crumbs are specialized breadcrumbs that keep their shape and crispiness. The unique breadcrumbs originated in Japan, and they now enjoy worldwide popularity because they absorb less grease or oil than plain breadcrumbs. They are larger and less crumbly than most typical processed breadcrumbs. This makes panko an excellent choice for all kinds of uses, not just for fried foods, but anywhere you'd use breadcrumbs or like a little crunch, such as in meatloaf or meatballs, or as a topping on a casserole. For this recipe, if you don't have panko, feel free to substitute toasted breadcrumbs, crushed melba toast, or cracker meal.Serve the crispy baked fish with lemon wedges and rémoulade sauce or tartar sauce on the side, along with coleslaw and fries or roasted potatoes.

Provided by ardain1815

Categories     Main Course

Time 35m

Number Of Ingredients 11

1 1/2 pounds fish fillets (haddock, cod, catfish, pollock, or similar mild white fish)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 cup panko breadcrumbs (unseasoned)
2 tablespoons finely chopped parsley
1/4 cup all-purpose flour
2 large eggs (or 1/2 cup egg substitute)
1 teaspoon Cajun seasoning (or Creole)
2 tablespoons mayonnaise
1 lemon (quartered, for serving)
Optional: tartar sauce or rémoulade sauce (for serving)

Steps:

  • Gather the ingredients. Heat the oven to 425 F.
  • Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
  • Cut the fish fillets into 6-ounce portions.
  • Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
  • In a wide bowl, combine the panko breadcrumbs and the parsley.
  • Put the flour in a wide, shallow bowl.
  • In another bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
  • Dip the fish fillets in the plain flour, coating each piece thoroughly.
  • Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fish.
  • Arrange the crumb-coated fish on the prepared baking sheet.
  • Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets.
  • Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

CARRABBA'S POMEGRANATE MARTINI



Carrabba's Pomegranate Martini image

This is a nice refreshing martini that we found at the restaurant one night. Enjoy by the glass, or make a pitcher for a party.

Provided by ardain1815

Number Of Ingredients 9

1-1/4 Absolut Apeach Vodka
3 Oz pomegranate juice (I Prefer 2 Oz Monin Pomegranate Syrup)
2 Oz fresh squeezed orange juice
1-1/4 Oz Favorite Lemon-Lime Soda
ice for mixing glass
12 1/2 Absolut Apeach Vodka
30 Oz pomegranate juice (I prefer 20 Oz of Monin Pomegranate Syrup)
20 Oz fresh squeezed orange juice
12 1/2 Oz Favorite Lemon-Lime Soda

Steps:

  • Combine the Apeach vodka, pomegranate and orange juice with ice in a martini shaker, shake approximately 1 minute and strain and pour into a chilled martini glass.
  • Add 1 1/4 Oz of Lemon-Lime Soda and serve.
  • Combine the Apeach vodka, pomegranate and orange juice with ice in a large pitcher and stir about 1 minute and refrigerate until ready to serve.
  • When ready to pour a drink, stir the mixture well and pour 6 1/4 Oz of the chilled mix into a chilled martini glass.
  • Add 1 1/4 Oz. of the Lemon-Lime soda and serve.
  • Add 1 1/4 Oz of Soda and serve.

UPSTATE-STYLE ROAST BEEF SANDWICH



Upstate-Style Roast Beef Sandwich image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 18

One 4-pound eye of round roast or round roast
Kosher salt and freshly cracked black pepper
3 tablespoons Dijon mustard
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons dried sage
2 teaspoons dried thyme
4 small sprigs fresh rosemary
2 cups beef broth
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons prepared horseradish
2 teaspoons apple cider vinegar
6 soft or kaiser rolls
1/4 cup (4 tablespoons) unsalted butter, melted
1 teaspoon caraway seeds
2 teaspoons pretzel salt (or kosher salt)
Finely shaved onion, for serving (optional)

Steps:

  • Bring the roast to room temperature about 1 hour before cooking.
  • Preheat the oven to 450 degrees F.
  • Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
  • Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
  • Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
  • When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
  • Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.

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