Sandwich Essentials Deli Style Cold Roast Beef Recipes

COLD ROAST BEEF SANDWICH WITH HORSERADISH CHEESE

Steps:

• In a small bowl, combine the cream cheese, horseradish, worcestershire sauce, chives, kosher salt and pepper. Use the back of a fork to mash the ingredients together into a creamy paste. Set aside.
• Slice the boule in into two halves (top and bottom). Divide the cream cheese spread evenly over both halves.
• Add the arugula to the bottom half of the bread and top with roast beef, onions and tomatoes.
• Place the top half of the bread on the sandwich. Use a very sharp knife to slice the sandwich into 8 wedges and serve.
• Assemble the sandwich and wrap it tightly in foil. Place a flat cutting board (or other flat surface) on top of the sandwich and weight it down with a cast iron pan or other heavy object to press the sandwich together. Let the sandwich rest with the weight on it for 20-30 minutes.
• Pack the well wrapped (and flattened) sandwich in a cooler. When you're ready to serve, use a very sharp knife to cut the sandwich into 8 wedges. Serve.

DELI ROAST BEEF SANDWICH

Steps:

• In a small bowl, combine mayonnaise, horseradish, and green onion. Set aside.
• Lay bread slices out on a cutting board. Spread the bacon jam on one slice and the horseradish mixture on the other. Sprinkle the blue cheese over the bacon jam slice.
• Place the roast beef over the slice with the horseradish spread. Then layer the provolone cheese slices and mixed greens over the other.
• Carefully "sandwich" the two sides together and slice in half. Makes one large sandiwch that can easily be shared.

ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

THE BEST ROAST BEEF FOR SANDWICHES

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.

CLASSIC DELI ROAST BEEF SANDWICHES

Steps:

• Mix sour cream and horseradish sauce; spread evenly onto 2 of the bread slices.
• Top with meat, cheese and pickles; cover with remaining bread slices.

ROAST BEEF SANDWICH SPREAD

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.