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Updated November 6, 2018
can (11 oz) Pillsbury™ refrigerated French bread, baked according to package directions (can be done ahead of time)
tablespoons Old El Paso™ Salsa
lb deli-sliced roast beef
slices pepper jack cheese
cup sliced banana peppers
Preheat oven to 400°F. Slice baked French bread in half lengthwise.
Spread salsa all over the bottom of the bread. Top with roast beef, cheese, and banana peppers.
Return bread to oven on a parchment-lined baking dish for 4-6 minutes, or just until the cheese melts.
Top with shredded lettuce and serve immediately.
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Just like delish toasted subs from sub-shops, this unbelievably flavorful sammy is easy to make right at home!If you've got a can of my favorite Pillsbury™ product evs -- Pillsbury™ Simply French Bread -- then you're just minutes away from the ultimate Toasted Roast Beef Sandwich.Just cook up that loaf of bread, then layer it with (are you ready for this? Prepare your mind for blowing) a nice slather of Old El Paso™ spicy salsa, a half-pound of roast beef, layers of Pepper Jack cheese (I know, right? I tried to warn you!) and banana peppers all up in the business on top. Then you toast it all in a hot oven until…Oh, guys. I told you to get prepared. But, it no amount of preparation can ever prepare you for this absurdly simple delight, coming fresh and hot from your oven.Cheesy.Pleasy.Gotta have some for me-sy.There. See? I'm officially outta my mind for this little sandwich dealio. Wanna bite?
- More sandwiches? Yes, please!
Sweet and Spicy Roast Beef Sandwiches
These sweet and spicy roast beef sandwiches can be served hot or cold. The sweet comes from the pickles and roasted red peppers in the center of the sandwich and the horseradish sauce, which can be made as hot or mild as you like, gives you a little spicy kick.
When the no-carb diet became popular, sandwiches got a bad rap. That’s a shame. A good sandwich is honestly a thing of beauty and the perfect portable meal. These sweet and spicy roast beef sandwiches are no exception, especially when you tie them up in parchment paper with a little twine. You can make ’em, wrap ’em, take ’em and enjoy them anywhere – cold or hot..
What to Serve with Roast Beef Sandwiches
A few potato chips are the obvious choice to accompany any sandwich, whether they are store bought chips or homemade air-fried potato chips, but there are a number of salads that would fit perfectly with these delicious sandwiches. You could make a classic potato salad, a pasta salad, or a cauliflower salad, but I think this cucumber salad with creamy Vidalia onion dressing would be a delicious match. Just remember that if you’re taking these sandwiches on a picnic or an outdoor excursion, both the sandwiches and salad should be kept cold in a cooler.
The spicy part of this roast beef sandwich comes from the horseradish mayo. This spread is super simple because it only has four ingredients – mayonnaise, prepared horseradish, Worcestershire sauce and freshly ground black pepper. It’s really up to you to dictate how much kick this spread has – just add as much horseradish as you like to suit your tastes (1 to 2 tablespoons). When you’re buying the horseradish for this sauce, look for “prepared horseradish”, rather than “horseradish sauce” or “creamed horseradish”. Prepared horseradish is usually horseradish root, grated and then preserved in a mild pickle. Horseradish sauce, on the other hand, is already mixed with sour cream, heavy cream or mayonnaise and is therefore not as pungent and flavorful. Since you’ll be using the horseradish as an ingredient, use the prepared horseradish to get the most bang for your buck.
I used deli roast beef for these sandwiches, sliced nice and thin. If you happen to have made a roast beef at home, you could use the leftovers for this sandwich, but try to slice the beef as thin as possible. That’s a lot easier if you have an electric slicer, which most people don’t have at home. Beef from your local delicatessen or the deli counter in the grocery store is perfect. I also used jarred roasted red peppers when I made these sandwiches, but you could roast your own red bell pepper and peel it. The roasted peppers do add an element of sweetness to these sandwiches, but it’s really the bread and butter pickles that contrast so nicely with the horseradish mayo and beef, adding a sweet flavor. If you don’t have bread and butter pickles or would prefer the sandwich without a sweet element, you can use any pickles you like.
The order in which you build sandwiches is always important and the key to doing it well is to think about the impact the ingredients will have on the bread. If you’re eating these sandwiches right away, spread the mayo on the cut rolls – that will provide moisture to the bread. If you’re making these sandwiches ahead of time and plan to travel with them, put the cheese down first and then spread the mayo on the cheese. That might feel a little unintuitive, but it helps to keep the bread from getting soggy. Then, add your beef and top with the peppers and pickles. You can even add a little leftover horseradish mayo at this stage, but then when you fold the sandwich up, try to make sure the pickles and peppers are surrounded by beef so that 1) they don’t fall out and 2) you protect the bread from added moisture.
Make Ahead Roast Beef Sandwiches
Making the sandwiches ahead of time is quick and easy, but do make sure you try to keep as much moisture as possible away from the bread – put the cheese down first and dry the pickles and peppers with a clean paper towel so that they don’t have any excess moisture. Wrap the sandwiches in either parchment paper or aluminum foil. If you’re planning on heating the sandwich on the BBQ grill, foil is a must. Otherwise, either will do.
Hot Roast Beef Sandwiches
These roast beef sandwiches are delicious when warmed. Just remember to build the sandwich keeping as much moisture out as possible and wrap them in aluminum foil (instead of parchment paper). Then, you can pop them onto a BBQ grill for about 5 to 6 minutes, turning them halfway through. The bread should crisp up and the cheese will melt. As the sandwich warms, the filling ingredients will release more moisture making this sandwich a bit messy to eat, but it’s the kind of delicious mess that keeps you licking your fingers at the end hoping for more. You can also partially unwrap the sandwiches so that they are sitting in an aluminum foil boat and air-fry them for about 4 minutes at 380ºF. This also warms the fillings, melts the cheese and crisps up the bread.
- ½ cup finely chopped walnuts
- 2 (9.25-oz.) packages dinner rolls
- ⅔ cup peach preserves
- ½ cup mustard-mayonnaise blend
- ¾ pound thinly sliced deli roast beef, chopped
- ½ pound thinly sliced Havarti cheese
- Salt and pepper (optional)
Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant.
Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
Bake at 325° for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.
Note: To make ahead, prepare recipe as directed through Step 3, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann's Dijonnaise Creamy Dijon Mustard, and Boar's Head Londonport Roast Beef.
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.
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ pound flank steak, trimmed
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce (such as Thai Kitchen)
- 1 tablespoon lower-sodium soy sauce
- 1 ½ teaspoons sugar
- 1 jalapeño pepper, thinly sliced
- 1 cup matchstick-cut carrots
- ½ cup thinly sliced radishes
- 1 (7.5-ounce) gluten-free baguette, halved lengthwise and toasted
- ½ cup fresh cilantro leaves
Heat a large cast-iron skillet over medium-high heat. Sprinkle salt and pepper evenly over steak. Add steak to pan cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan let stand 5 minutes. Cut steak diagonally across grain into thin slices.
While steak cooks, combine vinegar and next 4 ingredients in a medium bowl. Combine carrots and radishes in a medium bowl add 1 tablespoon vinegar mixture, tossing to coat. Let vegetable mixture stand 5 minutes. Add steak to remaining 5 tablespoons vinegar mixture toss well to coat.
Arrange steak on bottom half of bread top with vegetable mixture and cilantro. Top with top half of bread cut into 4 equal pieces.