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- Meat and poultry
A delicious grilled open-faced sandwich. Use your favourite cheese - mature Cheddar is nice.
123 people made this
- 2 baps, halved
- 2 tablespoons mayonnaise
- 2 teaspoons prepared whole-grain mustard
- 450g sliced roast beef
- 2 tomatoes, thinly sliced
- 1/2 red onion, thinly sliced
- 4 slices cheese, such as Cheddar or provolone
- salt and pepper to taste
MethodPrep:15min ›Cook:5min ›Ready in:20min
- Preheat the grill.
- Cut baps in half, and toast in a toaster. Place on a baking tray. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, cheese, salt and pepper.
- Grill about 8cm from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Reviews & ratingsAverage global rating:(131)
Reviews in English (97)
Tastes great, love it!-26 Feb 2013
by Olean's Kitchen
I thought this was great. I served it with the fresh tomato and basil soup. I also made these with turkey, and they were great! The only thing I would do differently, is take the meat out earier or warm it in the microwave. The few minutes of broiling was not enough to warm the meat up all the way.-24 Feb 2008
I gave this quick, easy, kid friendly, tasty recipe 5 stars!! This is very fast and tasty!! Easy to make to your liken! The kids love it!! I made two varieties. For the adults I used leftover Tri-tip and garlic roasted cheese and for the kids I used deli ham and American sliced cheese (thier favorite). We all loved this wonderful meal and we are all stuffed! They are huge (depending on the size of Hoagie). Something fast and tasty is always welcome in my house! Especially when you can jazz it up in so many ways!! Try it you'll like it!-20 Feb 2002
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Add one tablespoon butter to a pan over medium heat. Caramelize the onions until soft, fragrant and beginning to char, about 10-15 minutes.
Once the onions are finished, turn off the heat and move them to one side of the pan. Add roast beef slices to the other side, just to warm them up a bit.
Liberally butter bread slices. Place one slice of bread buttered side down and add mayo and horseradish to taste, as well as two slices of cheese. Top with warmed roast beef, desired amount of caramelized red onion (about one-quarter cup) and another three slices of cheese. Place the other piece of bread on top (butter side up).
After about four minutes, check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about four or five minutes. (You may want to cover the pan to help promote cheese melting.)
- Serving Size: 1 (164.6 g)
- Calories 478.8
- Total Fat - 38.8 g
- Saturated Fat - 18.1 g
- Cholesterol - 104.6 mg
- Sodium - 417.1 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 0.6 g
- Sugars - 7.1 g
- Protein - 23.9 g
- Calcium - 407.6 mg
- Iron - 1.5 mg
- Vitamin C - 29.2 mg
- Thiamin - 0.1 mg
Place in the sandwich in the skillet and cook until browned, about 3 to 4 minutes carefully turn over and brown the other side.
Allow to cool a couple of minutes before you slice the sandwich so the cheese does not pour out onto plate.
I made this with leftover ribroast and ingredients on hand and it was just great! I started grilling on a panini the bread, then applied to the open face a gorgonzola dolce-horseradish-sour cream blend, piled on thinly-sliced beef topped with leftover gravy, then sliced red onions, then mesclun. I then put the 2 faces together to make the sandwich. Washed it down with leftover vino. Life is good!
I'm giving this 2 forks instead of 1 only because it has potential. I love blue cheese, really I do. But this is overwhelming. You can't taste anything else. I would increase the roast beef and decrease the blue cheese for sure. If I was feeling cheeky I might add some sliced pears. Then we might have something worth 3 or even 4 forks. But as written, it's a generous 2 forks.
Did a soup/sandwich around the fire dinner party. This was awful. Even made homemade mayo for the party and the cheese was so overpowering, it was all you could taste of the sandwich. Would try it again with maybe a great English cheddar and flavor the mayo with herbs.
Tried duing 9 of them in a 400 pre-heated oven. About 4 min on 1 side & 4 on the other.o Excellent! Only way to do "grilled sandwiches" for a bunch. Crusty. Sooo good! Even for just a plain old grilled cheese. Yum.
We LOVE this sandwich. I make them exactly as the recipe says and they are heartily devoured by family and guests. So easy and such a great blend of flavors. YUM!
I used less meat, ciabatta rolls, and bleu cheese, plus added a tomato and pressed the sandwiches in a grill with a top. They were very hearty and filling. I could hardly taste the roast beef since the cheese predominates. Luckily I love bleu, gorgonzola and Stilton. Next time Iɽ use thinner bread if I reduce the amount of meat.
very tasty! Like a pub style sandwich.
I loved this sandwich, especially since its ingredients are items I usually have on hand. This sandwich is a man-pleaser, filling and hearty with bold flavor. I used mesculun greens instead of arugula, Amish blue cheese instead of the Stilton, and for the beef I used smoked brisket, thinly sliced. This sandwich will be a regular in our household when I have leftover beef.
for a party double the recipe and bake at 400 degrees for 10 minutes, flip and bake 5 more minutes. Cut in half or thirds as it is very delicious and rich.
I have been making this for years for parties doubled. Rather than grilling, I bake it at 400 degrees for 10 minutes, flip and bake another 5 minutes. I use a black teflon pan, and it browns nicely. The cheese is melted nicely, I cut some of the sandwiches in half and some in thirds as it is very rich and good.
This recipe is great. For those of us who don't like mayonnaise though, sour cream works really well in the spread. i did 1 oz of stilton with 1 tbsp of sour cream, and 1 tsp of prepared horseradish. It turned out great. I will definitely make this again, although next time i will try it with home-made roast, maybe for leftovers the next day.
YUM! I made this last night for a small get-together along with soup and salad. I doubled it, so I put the sandwiches under the broiler. It got rave reviews! Next time, and there will be a next time, I will add more horseradish - I couldn't really taste it.
We loved it! A bit of a chanmge from the usual type of roastbeef sandwich and difinately a treat!
Really tasty sandwich, makes a great lunch. In an attempt to cut down on the calories, I used a bit less roast beef than stated.
Absolutely great "grilled cheese" sandwich!
Great flavor - nice twist on a grilled cheese sandwich! Yummy, we'll definitely be having this dish again.
Absolutely great and easy to prepare. Works with light rye bread too. Using the thinnest setting on a "cheap mandolin" kept the onions under control. And don't shortchange yourself by not grilling--the melted cheese and crunchy bread work really well. This is a keeper!
My sister-in-law has a problem eating raw onions and she suggested we grill the onions. Fabulous! I made this again the next night with the leftovers and added more horseradish. Even better!
What a wonderful sandwich! Everyone loved it. Surely will make it again.
This is a tasty and different way to serve roast beef. We enjoyed it last weekend at a friends house for lunch and I insisted on the recipie. A big hit in my home.
I've made this sandwich several times. I love it. Everyone I've served it to loves it. This is an incredible, perfect sandwich.
Wonderful change of pace from a usual weekend lunch. Great for football games!
I served this for a New Years Day Rose Bowl party. It was very tasty. I have made it several times since just for us. It is easy to stop at the deli and come home to make on the spur of the moment.
- Combine the mayo, yogurt, horseradish, Dijon, and garlic in a mixing bowl.
- Divide the arugula among 4 pieces of bread.
- Top with the tomato slices (seasoned with a pinch of salt), onion slices, roast beef, and Cheddar.
- Spread the top pieces of bread with a thick layer of the horseradish mayo and complete the sandwiches.
Eat This Tip
There are many famously amazing delis out there where you can grab some freshly made cuts of meat (we'll get into listing those later), but if you don't happen to be located near any of those options, your best bet will be to try to stick with brands like Applegate Organics and straying from ones like Hillshire Farm and you'll avoid some artificial flavors. If you happen to be in New York, or even California, here are a few amazing delis to try: 2nd Avenue Deli, Katz' Delicatessen Russ and Daughters, and Nat n' Al's.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 teaspoon thyme leaves
- Kosher salt
- 4 slices (1/2-inch-thick) rye bread
- 1 tablespoon unsalted butter or olive oil, melted
- 1 tablespoon whole-grain mustard
- 2 ounces Gruyère cheese, grated
- 2 slices roast beef
Heat olive oil in a medium skillet over medium heat. Add onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, about 5 - 7 minutes. Reduce the heat to medium-low, stir in thyme leaves and cook, uncovered, stirring occasionally, until the onions are golden brown, (add 1 tablespoon water to the skillet if the onions start sticking).
Brush one side of each slice of bread with butter or oil. Form sandwiches with the bread, whole-grain mustard, Gruyère cheese, roast beef, and the onion mixture. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.
What is that sign — Hat, side of beef or oven mitt? We’ll tell you in a moment. But first, a little background to explain…
In 1949 a young fellow in Youngstown, Ohio named Forrest Raffel teamed up with his even younger brother named Leroy to buy out their uncle’s restaurant equipment business.
While working on designing and building other restaurants the brothers saw a need in the market for an upscale, non-hamburger fast food chain. They figured also that roasted beef sandwiches would a good thing to sell in their new restaurant.
For a name they took the first two letters of Raffel Brothers (RB) to and came up with Arby’s.
ADThe First Arby’s Roast Beef
The first Arby’s opened in 1964 in Boardman, Ohio. This first restaurant had a “chuckwagon-style” design with a natural wood and stone decor and a giant 10-gallon hat for a sign.
On the original menu was their roast beef sandwiches for 69 cents, potato chips and iced tea.
Arby’s was an almost immediate success despite charging quite a bit more than other fast food restaurants at the time and within a year of opening the brothers franchised their first operation.
Royal Crown Cola (RC) Company of Atlanta, Georgia, purchased the Arby’s business in 1976 and started expanding overseas with the first Arby’s opening in Tokyo in 1981.
Roast Beef Sandwich Sauce
For this recipe I used a horseradish mayo for the sauce. I love the bite of the horseradish. I like to make my own so I can control the level of heat. For this recipe I actually use a bit less horseradish than how I make my own so if you like it HOT, like me, feel free to double the horseradish or simply leave the mayo out altogether. Here are some more ideas for sauces or condiments to complement your roast beef sandwich:
- Creamy or plain horseradish
- Bacon jam (see below)
- Deli mustard (or Thousand Island) (REALLY good on HOT roast beef sandwiches)
Roast beef smoked gouda grilled cheese
In case you hadn&rsquot noticed, I don&rsquot let go of summer and head into fall very willingly each year.
There&rsquos a lot of kicking, screaming and whining that goes down as I channel my inner 3 year old having a temper tantrum in the middle of a store.
September makes me batty as everyone gets all &ldquopumpkin! cider! boots! scarves!&rdquo crazy when it&rsquos clearly still 80 something degrees outside and not a single leaf has changed color yet.
But come October, the cooler temps and the leaves that cover every square inch of our yard, I give in. I&rsquoll happily shove an apple cider donut in my face every weekend from the local apple orchard, break out the boots, give into the pumpkin craze, cozy up with a cup of tea in the afternoon and start to embrace soups again for lunch in an attempt to stay warm and come out on top in my battle against turning on the heat in the house.
Salads are my summer time lunch meal when there&rsquos nothing else easily accessible in the house and soup is my winter one.
Finding a decent soup is challenge #1. Yeah, yeah, making my own is great, but that&rsquos just not realistic every week.
Figuring out what to pair with that soup is challenge #2.
Luckily, I got you covered on both fronts today.
There&rsquos something about a classic creamy tomato soup that just beats out all the other soup choices for me.
A good one is fresh tasting like vine ripe tomatoes, doesn&rsquot leave you with that &ldquocanned tomato&rdquo taste in your mouth and is the perfect accompaniment to a grilled cheese sandwich.
So paired with Progresso®&rsquos brand new Creamy Tomato with Roasted Red Pepper (which is all those things!), I decided to do a hearty grilled cheese filled with roast beef, smoked gouda cheese and sage caramelized onions.
Caramelizing the onions is a little bit of extra work for a grilled cheese but I promise you won&rsquot regret it.
It&rsquos a tough call between the savory sage onions and the melted creamy smoked gouda on which is the best part of the sandwich but no matter how you eat it soup first/sandwich last, dunking the sandwich into the soup or the one bite sandwich/one slurp soup approach, you&rsquore going to love this combo!
It&rsquos classic, hearty, warming and perfect as we head into the cold afternoons of fall.
Roast Beef Sandwiches
If you're a sucker for a good roast beef sandwich, ditch the drive-thru and grab your crockpot. Brown sugar and onion soup mix make for a crazy good roast.
Method: crock pot
Time: over 5 hours
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Made with deli roast beef, Colby-Jack or Swiss cheese, onion, green bell pepper, mushrooms, garlic, vegetable oil, salt, black pepper, sour dough or French bread
Time: under 30 minutes
Made with salt and pepper, roast, beef stock, jalapenos
Method: crock pot
Time: over 5 hours
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Time: under 30 minutes
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Time: over 5 hours
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
What's the secret ingredient in these cakes? Pudding mix . It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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