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 SLAW SANDWICHES
If you think roast beef BLT sandwiches are good, wait until you try swapping out the lettuce for some super-crunchy, super-creamy coleslaw.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine coleslaw blend, dressing and pepper.
- Fill bread slices with coleslaw and remaining ingredients to make 4 sandwiches.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
THE WEDGE SANDWICH - TURKEY, ROAST BEEF, COLESLAW
Sort of a cold version of a reuben. Meats, cheese and coleslaw combine to make a serious sandwich worthy of any lunch time meal, football party or late night snack. I serve these with fries or onion rings for dinner. Or a half of one with a cup of soup or a salad.
Provided by The Miserable Gourm
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- To assemble, lay half of your bread slices flat on a tray.
- Start by spreading 1T of Russian dressing on each slice of bread.
- Add Turkey and Roast beef. (approx 4 slices of each depending on how thinly it was cut. I like mine super thin).
- Spread about 1-2T of coleslaw on top of the meat.
- Add another 1T of Russian Dressing.
- Top with sliced pickle and the second piece of bread.
- My husband hates pickles, so we serve them on the side . ;).
Nutrition Facts : Calories 650.4, Fat 30.4, SaturatedFat 12.7, Cholesterol 129.4, Sodium 1378.7, Carbohydrate 45.6, Fiber 4.2, Sugar 6.7, Protein 47.4
THE MUNROE MELT
I created this sandwich one weekend when I couldn't decide whether to have turkey, roast beef, or ham. This sandwich has all three! You can substitute Italian roast beef for the regular roast beef to take this sandwich to another level. Most supermarket delis carry the Italian, you just have to ask. Also, the order of the ingredients is important for all of the tastes to blend properly.
Provided by LAURIE ABKEMEIER
Categories Main Dish Recipes Sandwich Recipes Turkey
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven broiler. Line a baking sheet with aluminum foil.
- Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham.
- Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese.
- Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.
Nutrition Facts : Calories 835.1 calories, Carbohydrate 76.1 g, Cholesterol 108.8 mg, Fat 38.1 g, Fiber 4.3 g, Protein 47.1 g, SaturatedFat 14.9 g, Sodium 2371.7 mg, Sugar 7.5 g
HAM AND COLESLAW SANDWICH
Make and share this Ham and Coleslaw Sandwich recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise with vinegar, salt and sugar.
- Add cabbage and coat well.
- Butter bread - this is important as the butter makes a 'lining' to prevent the bread from getting too soggy, and it tastes good too.
- Layer ham and slaw on bread.
- Top with a dill pickle slice.
CHRISTMAS CHILI
From U of Alabama's "Nothing but the Best!" I made this for a football party Dustin hosted and everyone enjoyed it!
Provided by Barenakedchef
Categories Meat
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place beef, onions and bell peppers in large Dutch oven.
- Sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil.
- Using a wooden spoon, blend together and brown very slowly.
- You may drain if desired, but mine didnt have a lot of grease, so I didnt bother.
- Place tomatoes in food processor and process just long enough to cup up large pieces.
- Put tomatoes, beans and beer in with meat and bring to a low simmer.
- Add remaining chili and garlic powder.
- Add pepper.
- Cook slowly for at least 2 hours.
- Serve with cheese and onion.
CORNHUSKER'S CASSEROLE
Hominy, corn, cheese and eggs combine to make this casserole that can be served as breakfast or a dinner side dish. From the cookbook Prairie Home Cooking.
Provided by Pinay0618
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Combine hominy and corn in a greased 2-qt. souffle dish. Top with cheese.
- In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red pepper together until combined. Pour milk mixture over the cheese. Bake for 50 to 55 minutes, or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 271, Fat 14.9, SaturatedFat 8.3, Cholesterol 144.1, Sodium 422.9, Carbohydrate 20.9, Fiber 2.3, Sugar 1.3, Protein 14.4
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