Roast Beef And Swiss Sandwich Recipes

ROAST BEEF SWISS MELT

Steps:

• Thinly slice your roast beef and toss in the thickened braising liquid. I just warmed the sliced roast beef in the original Dutch oven over medium heat; stirring frequently.
• Line a baking sheet with aluminum foil and preheat your broiler.
• Toast two pieces of bread and spread a thin layer of horseradish on one side. Place the toasted bread horseradish side up on your baking sheet.
• Layer sliced roast beef onto horseradish to your desired height.
• Place a slice of Swiss cheese on top of each open-faced sandwich and place under the broiler until the cheese is melted.
• While the sandwich is broiling, toast two more slices of bread and spread a thin layer of coarse grained mustard on one side of each.
• Remove sandwiches from the oven and top with second slice of bread, cut in half, and serve immediately.

GRILLED ROAST BEEF SANDWICHES

Steps:

• In a small bowl,combine the chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top one side of each of five slices of bread with 1 slice of cheese and 2 slices of beef. Cover with remaining bread. , Butter the outsides of bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Serve with salsa if desired.

ROAST BEEF AND SWISS SANDWICH

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
• In medium bowl, stir Bisquick mix, milk, mustard and egg until blended. Pour half of batter into baking dish. Top evenly with half of the roast beef and 1/2 cup of the cheese. Top with remaining roast beef. Pour remaining batter over roast beef.
• Bake uncovered 45 to 50 minutes or until golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and the pepper. Let stand 5 minutes before serving.

THE ROAST BEEF SANDWICH

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.

BEEF AND SWISS SANDWICHES

Steps:

• In food processor, place onion, olives, garlic and oregano. Cover; process with quick on-and-off motions, scraping bowl frequently, until mixture is finely pureed. Add olive oil; process with quick on-and-off motions until well mixed.
• Spread about 1 tablespoon olive mixture on 1 side of each bread slice. Top 4 slices with roast beef, cheese and tomato. Add remaining bread, olive side down. Cut each sandwich in half.