WHITNER'S BBQ HOT OPEN-FACED BRISKET SANDWICH
Provided by Food Network
Categories main-dish
Time 13h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- For Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.
- For Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.
- Continue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.
- For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.
- Liberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.
- Remove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.
- Place 5 to 6 slices brisket over slices of white bread and spoon gravy on top.
- Combine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.
SLOW-COOKED BARBECUED BEEF SANDWICHES
Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. -Tatina Smith, San Angelo, Texas
Provided by Taste of Home
Categories Lunch
Time 8h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.
Nutrition Facts : Calories 458 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1052mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein.
OPEN-FACED HOT ROAST BEEF SANDWICH
This delicious hot sandwich can be made with either left over roast beef or, in a pinch, with deli roast beef.
Provided by ebrunworth
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
- Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 33.1 g, Cholesterol 42.4 mg, Fat 7.5 g, Fiber 3.6 g, Protein 18.6 g, SaturatedFat 3.5 g, Sodium 1768.5 mg, Sugar 14.9 g
OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS
Yum, yum, yum! A crafty - and delicious - way to use up leftovers.
Provided by Allison Hazell
Categories Sandwiches
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. IF STARTING FROM SCRATCH, HERE'S HOW TO COOK THE CROCK POT BEEF: Place 3 lbs of beef into crock pot with beef broth, water and Italian seasoning. Cook for 10 hours on low. This beef and it's au jus can be used for a number of recipes, including chimichanga filling, tacos, shredded beef nachos, etc.
- 2. With 1-1 1/2 lbs of shredded tender beef remaining in crock pot, remove enough liquid to keep it totally drenched but not too soupy. Put that liquid aside for another use. Add chopped onion, pepper, cilantro and oregano into the crock pot with remaining beef and au jus. Turn crock pot up to high and cook for 40-60 mins.
- 3. Take mixture out of crock pot and place in bowl. Add your BBQ sauce and combine.
- 4. Place heaps of meat mixture onto the lightly toasted rye bread slices. Top with cheese. Broil until cheese melts and is bubbly brown.
BBQ BEEF SANDWICHES
After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals ... if there's any left over. -Rebecca Rohland, Medford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.
Nutrition Facts : Calories 354 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 24g protein.
OPEN-FACED BROILED ROAST BEEF SANDWICH
A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!
Provided by Evan
Categories Main Dish Recipes Sandwich Recipes Beef
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven on broiler setting.
- Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
- Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 23 g, Cholesterol 76.8 mg, Fat 19.2 g, Fiber 2 g, Protein 34.4 g, SaturatedFat 7.9 g, Sodium 1628.9 mg, Sugar 4.4 g
OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH
Make and share this Old-Fashioned Hot Open-Faced Roast Beef Sandwich recipe from Food.com.
Provided by Stella Mae
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice the roast into thin or thick slices as desired.
- Warm the slices of roast in microwave or oven.
- Heat the gravy in the microwave or on the stove top.
- Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
- Lightly toast or leave untoasted the sliced bread.
- Lay two slices of the sliced bread side-by-side on each plate.
- Lay one slice of warmed meat on each slice of bread.
- Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
- Serve at once or reheat each plate in the microwave.
OPEN-FACED BEEF SANDWICHES
"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
Nutrition Facts :
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
BBQ BEEF, BACON & EGG OPEN-FACE SANDWICHES
Beef and eggs take a walk on the tangy side in these super-flavorful and hearty BBQ Beef, Bacon & Egg Open-Face Sandwiches.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook bacon in medium nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving 4 tsp. drippings in skillet. Drain bacon on paper towels. Add eggs, 1 at a time, to drippings in skillet; cook 3 min. or until whites are firm and yolks are cooked to desired doneness.
- Bring broth to simmer on medium-low heat in medium saucepan. Add roast beef; cook just until heated through, stirring occasionally. Drain roast beef; discard broth.
- Spread barbecue sauce onto bottom halves of buns. Fill buns with roast beef, cheese, bacon and eggs.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 260 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 34 g
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