"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sandwiches & Wraps
Reply
 
Thread Tools Display Modes
 
Old 05-11-2009, 03:01 PM   #1
Senior Cook
 
Mr_Dove's Avatar
 
Join Date: May 2005
Location: Denver
Posts: 209
ISO roast beef-based sandwich ideas?

I'm looking to make some good sandwiches based on roast beef this week. What are some recipes that I can try? any good ideas?

__________________

__________________
Mr_Dove is offline   Reply With Quote
Old 05-11-2009, 03:18 PM   #2
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
garlic-studded round cooked low-&-slow, very thin slices, horseradish sauce. (mayo, pepper, & horseradish, or grainy mustaard. toasty hearty rolls. au jus for dipping.
__________________

__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 05-11-2009, 04:18 PM   #3
Senior Cook
 
freefallin1309's Avatar
 
Join Date: Apr 2009
Location: Central Fl.
Posts: 280
A dark bread like rye, multi-grain, pumpernickle, etc with Jalapeno Muenster and a little non-creamy cole slaw.

Or instead of the slaw, maybe use sauerkraut, horseradish (I prefer a Wasabi sauce), or the au jus as mentioned.
__________________
"A man has to believe in something ... I believe I'll have another drink."
freefallin1309 is offline   Reply With Quote
Old 05-11-2009, 06:21 PM   #4
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,947
I make a jus using beef stock/broth with a bit of garlic, salt and pepper. I then take the thinly shaved beef and put it in the hot stock. This heats and moistens the meat and flavours the jus. If you have just cooked the roast then by all means start with the drippings. I use crusty rolls or ciabata buns and have mustard, mayo, etc on the table. I also often fry up some mushrooms and onions to put in the buns with the meat. I serve everything family style and let everyone do their own. Then have dipping bowls of jus for each. This was always a hit with our student borders!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is online now   Reply With Quote
Old 05-11-2009, 06:46 PM   #5
Senior Cook
 
Cooksie's Avatar
 
Join Date: Jan 2009
Location: Texas
Posts: 459
I like roast beef on toasted sourdough with Outback's Tiger Dill Sauce.

Tiger Dill Sauce:
Sour cream
Prepared Horseradish (not the creamed)
Dill

Mix together sour cream and horseradish (two to one) and add some dill to taste. Sometimes I put in a few shakes of worcestershire. Some people can't take that much horseradish, so you may want to adjust. I love the stuff .
__________________
Cooksie is offline   Reply With Quote
Old 05-12-2009, 12:47 AM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Open-faced with a big pile of mashed potatoes right in the middle!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 05-12-2009, 08:33 AM   #7
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I like it panini style. Fried onions, grainy mustard, Provolone or Swiss cheese.
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 05-12-2009, 11:43 AM   #8
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,947
Oh, I forgot the most basic off all. Leftover roast beef over bread and smothered in leftover gravy, with some fries on the side (also smothered in gravy).
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is online now   Reply With Quote
Old 05-12-2009, 12:16 PM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Make it out of left-over boneless rib roast (rare), sliced thin, with mustard, provolone cheese and a dab of horseradish on a whole wheat bun. That's what we had last week, and it was delicious.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-12-2009, 12:27 PM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by LPBeier View Post
Oh, I forgot the most basic off all. Leftover roast beef over bread and smothered in leftover gravy, with some fries on the side (also smothered in gravy).
See my post two above yours. That's the way I love it. Open-faced to me is on bread, cut in half, separated a bit,with a big pile of mashed potatoes in the middle and everything covered in gravy.

Open-faced turkey and dressing is next in line!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.