Best Tempting Tomato Roast Beef Sandwich Recipes
HOT ROAST BEEF SANDWICH WITH BRIE
This sandwich may be simple but it's anything but boring! With just a few quality ingredients, this hot roast beef sandwich with brie, tomato, and mayo will become one of your new favorites!
Provided by Caroline Lindsey
Categories lunch Main Course
Time 11m
Number Of Ingredients 7
Steps:
- Turn oven to broil. Place split onion roll on a small baking sheet, cut side up. Broil for 3-4 minutes or until toasty brown.
- Remove the top half of the bun to a plate. Arrange roast beef on the bottom half of the bun and top with brie. Return the bottom half to the oven for another 2-4 minutes or until brie is nice and melty.
- Meanwhile, spread top half of bun with mayo and sprinkle with garlic powder and kosher salt.
- Remove bottom half of sandwich from the oven, and top with tomato slice and top half of the bun.
- Enjoy!
Nutrition Facts : Calories 503 kcal, Carbohydrate 38 g, Protein 34 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 2131 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
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.
TEMPTING TOMATO-ROAST BEEF SANDWICH
The TTRB may not be as famous as the BLT, but we think our Tempting Tomato-Roast Beef Sandwich has what it takes to become a new classic!
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Combine tomatoes, cheese and dressing.
- Fill roll with lettuce, meat and tomato mixture.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
ROAST BEEF & TOMATO SANDWICH PIZZA
The great thing about this pizza is it has all the makings of my favorite roast beef sandwich. If time allows, I like to marinate the veggies in balsamic vinaigrette just before topping the pizza. -Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the spinach, tomatoes, red onion and pepper. Add vinaigrette; toss to coat., In a small bowl, mix the cream cheese, mayonnaise, chives and horseradish sauce until blended; spread over pizza crust. Top with beef. Using a slotted spoon, place spinach mixture over beef. Sprinkle with green onion.
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
ROAST BEEF SANDWICHES WITH SUN-DRIED TOMATO SPREAD
Make and share this Roast Beef Sandwiches With Sun-Dried Tomato Spread recipe from Food.com.
Provided by S in PA
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients for sun-dried tomato spread and chill for at least 30 minutes.
- Slice focaccia in half (horizontally).
- Spread sun-dried tomato spread on each half.
- Layer all sandwich ingredients.
- Cut into wedges (you might need fancy toothpicks to hold them together!).
ROAST BEEF, TOMATO, AND CHEDDAR SANDWICH
This is the sandwich that makes me remember the Happy Baker in Fredericton, New Brunswick. If possible toast the sandwich and make a panini. I love this simple sandwich! If possible, use yellow tomatoes because they're less acidic than the red ones.
Provided by Oparu
Categories Lunch/Snacks
Time 7m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- On one of the slices, spray a little olive oil and grind some black pepper on top. Place basil leaves, then roast beef slices, and cheese on that slice.
- On the second slice, lightly spread some wasabi mayonnaise.
- Put both slices separately in the toaster oven and bake until the cheese melts.
- When the sandwich is done toasting, place tomato slices on the cheese and top it off with the second slice of bread.
- Cut into halves and serve!
Nutrition Facts : Calories 394.8, Fat 16.2, SaturatedFat 8.2, Cholesterol 69.6, Sodium 457.7, Carbohydrate 35.5, Fiber 6.1, Sugar 10.2, Protein 29.3
TEMPTING HAM & ROAST BEEF CIABATTA
Of course it's possible to get a sandwich that's both tempting-and a Healthy Living recipe! Get out the ham, roast beef and ciabatta loaf and let's do it.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine tomatoes, cheese and dressing; spoon onto bottom half of bread loaf. Press firmly into bread with back of spoon to secure.
- Cover with greens, meat and top of bread; press firmly onto top of sandwich to flatten slightly.
- Cut sandwich lengthwise in half, then cut each half crosswise into 3 slices.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
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