Blue Cheese Roast Beef Sandwiches Recipes

GRILLED BEEF & BLUE CHEESE SANDWICHES

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

ROAST BEEF AND BLUE CHEESE SANDWICH

Steps:

• Combine mayonnaise, mustard, and pepper and stir well.
• Spread on cut sides of sandwich buns.
• Line bottom half of each sandwich bun with a lettuce leaf; top each with tomato slices, bell pepper rings, onion slices, roast beef, blue cheese and top halves of buns.

ROAST BEEF AND BLEU CHEESE TEA SANDWICHES

Steps:

• In a small bowl, stir together crumbled bleu cheese, mayonnaise, and lemon juice. Set aside.
• To make sandwiches, spread bleu cheese mayonnaise on bread slices. Add watercress and roast beef. Place another slice of bread on top. Cut into quarters and serve.

ROAST BEEF SANDWICHES WITH BLUE CHEESE DRESSING

Steps:

• Using fork, mash cheese in bowl. Whisk in sour cream, mayonnaise and Worcestershire. Season with salt and pepper.
• Spread 8 bread slices with butter. Spread remaining 8 bread slices with cheese dressing; mound beef atop dressing, dividing equally. Sprinkle with salt and pepper. Top with peppers, if desired, then arugula and buttered bread slices. Cut sandwiches in half. (Can be made 6 hours ahead. Wrap in foil and refrigerate.)

ROAST BEEF AND BLUE CHEESE ROLL-UP

Steps:

• Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
• Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.
• To serve, trim the ends and halve the rolls, crosswise.