PICANTE ROAST BEEF SANDWICH WITH GARLIC, LIME AND GREEN CHILE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
- Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.
GREEN CHILI ROAST BEEF SANDWICHES
My mother found this recipe in a magazine years ago. We have since lost the recipe and just been slapping them together without one.
Provided by Erindipity
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayonnaise and green chilies. Set aside.
- Heat non-stick skillet over medium heat.
- Butter one side bread. Spread mayonnaise mixture on second side of bread. Place butter side of four slices of bread in pan. Add one slice of cheese to each and split meat between sandwiches. Add a second slice of cheese and the remaining bread, butter side out.
- Grill until golden brown and cheese starts to melt. Flip and repeat.
Nutrition Facts : Calories 664.7, Fat 22, SaturatedFat 7.8, Cholesterol 61, Sodium 1888.5, Carbohydrate 83.7, Fiber 3.4, Sugar 6.4, Protein 33.4
ROAST BEEF SANDWICH WITH GREEN CHILIES AND CHEESE
This is my original sandwich, and is still my favorite. It features sliced sour dough bread, sliced roast beef, whole Ortega chilies, med cheddar and pepper jack, and you must use very juicy ripe tomatoes.
Provided by personalchef
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Lightly toast sourdough in toaster. (This will keep the sandwich crisp).
- Lay the two slices of sourdough on a bread board, side by side.
- On one side, place cheddar cheese, Ortega chilies and roast beef.
- On other side, place Jack cheese, and tomato slices.
- Both sides are loaded from the bread up.
- Close Sandwich and cook in 1T butter on each side. Cook very slowly, so all fillings are warm and cheese is melted.
Nutrition Facts : Calories 889.2, Fat 49.5, SaturatedFat 28.4, Cholesterol 155.6, Sodium 1302.2, Carbohydrate 70.1, Fiber 4.8, Sugar 2.7, Protein 41.2
GRILLED ROAST BEEF AND MELTED PEPPER JACK CHEESE SANDWICH
I modeled this sandwich after one I enjoyed at a little hole-in-the-wall coffee shop in Cardiff by the Sea, in Southern California. It was wonderful and so is this!
Provided by GREG IN SAN DIEGO
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Lay sliced bread on bread board.
- Paint tops of bread slices generously with melted butter.
- Flip bread slices over.
- Spread mayonnaise generously on each slice of bread.
- Assemble two sliced bread pieces with roast beef, cheese and 1/2 teaspoon diced green chilies.
- Sprinkle with salt. Top sandwiches with other two slices of bread, mayo side down, butter side up.
- Grill sandwiches on medium high heat griddle, with lots of butter on the grill beneath, until bottoms of sandwiches are golden brown and cheese begins melting.
- Carefully flip sandwiches over using two utensils and grill again until bottom bread is also golden brown and cheese is melted.
- Remove two sandwiches from griddle, slice each in half and arrange on two plates. Garnish plates.
- Serve with dill pickles, yellow mustard, prepared horseradish and lots of napkins.
- French fries, onion rings and cole slaw make wonderful additions to this meal.
GRILLED ROAST BEEF & GREEN CHILE SANDWICHES
From "The Busy Family Cookbook." Very tasty! I LOVE green chilies, so no surprise I enjoyed it, but the kids (ages 10 and 6) gobbled it up too.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 25m
Yield 5 sandwiches, 5 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine chilies, mayo and mustard. Spread about 1 tablespoon on each side of each slice of bread.
- Top five slices of bread with 1 slice of cheese, and 2 slices of beef. Cover with remaining bread.
- Butter the outsides of the bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is slightly browned and cheese is melted.
- Serve with salsa if desired.
Nutrition Facts : Calories 444.4, Fat 22.5, SaturatedFat 9, Cholesterol 39.5, Sodium 2255.8, Carbohydrate 44, Fiber 9, Sugar 5.7, Protein 20.1
SOUTHWESTERN ROAST BEEF SANDWICHES
When we have leftover roast beef, I like to make these tasty grilled sandwiches that get their zip from pepper Jack cheese and green chilies.-Stephanie Stokley, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Butter one side of each bread slice. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.
Nutrition Facts : Calories 381 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 559mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
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