Best Butchers Roast Beef Sandwich Recipes

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.

BUTCHER'S ROAST BEEF SANDWICH

Steps:

• Preheat the oven to 300 degrees F. Coat the top round with the garlic, onion and liberal amounts of salt and pepper. Rub the seasoning into the meat and place on a roasting rack in a baking pan. Roast until the internal temperature reaches 125 degrees F, about 1 hour. Remove from the oven and set aside to rest for at least 90 minutes before slicing.
• Put the ancho chiles and oil in a blender and blend on high speed until finely pureed. Strain through a fine-mesh strainer or cheesecloth into a container. Gradually stir chile oil into the mayonnaise until the desired spice level is reached; the mayonnaise should be a bright neon orange.
• Cut the flatbread into twelve 8-by-9-inch rectangles and toast with beef tallow on a griddle over high heat until light golden brown. Slice each rectangle in half horizontally, then smear the cut-sides with mayonnaise.
• On baking sheets, make twelve stacks of sliced roast beef, caramelized onions and Swiss cheese. Run under the broiler until the cheese is melted and the meat is warm.
• Transfer the stacks to the flatbread bottoms and form sandwiches. Slice the sandwiches on a diagonal to plate.
• Mix together the yeast, sugar and 1 1/2 cups of warm water (just under 110 degrees F) in a large bowl and set aside until tripled in size.
• Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook and add the flour, oil, salt and 4 cups of tepid water. Mix on low speed until incorporated, then mix on medium speed for 10 minutes. Remove the hook but leave the dough in the mixer bowl. Let rise until doubled in size, about 30 minutes.
• Preheat the oven to 375 degrees F. Remove the dough from the bowl and divide into 4 pieces. Place each piece on an oiled baking sheet and let rest for 30 minutes. Press the dough out to fill the baking sheets, then let rest for another 20 minutes. Press the dough again to fill out the baking sheets; let rest for 20 more minutes. Press the dough for the third time to fill out the baking sheets; let rest for 5 minutes.
• Bake for 18 minutes, rotating the baking sheets halfway through.

SIMPLY DELICIOUS ROAST BEEF SANDWICHES

Steps:

• Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking., Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.

UPSTATE-STYLE ROAST BEEF SANDWICH

Steps:

• Bring the roast to room temperature about 1 hour before cooking.
• Preheat the oven to 450 degrees F.
• Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
• Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
• Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
• When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
• Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.

DELI ROAST BEEF SANDWICHES WITH MASHED POTATOES

Steps:

• In a 2-qt. microwave-safe bowl, combine the beef, gravy and mushrooms. Cover and microwave on high for 2-3 minutes or until heated through., Meanwhile, prepare potatoes according to package directions. Divide bread among four plates. Spoon beef mixture over bread. Serve with potatoes.