Recipes for "roast beef sandwich"

Heat the oven to 400 degrees F (205 degrees C).

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.

Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high. simmer for 10 minutes.

Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

Serve on buns.

Preheat the oven to 325 degrees F (165 degrees C).

Place roast in a roasting pan; cover pan. Cook in the preheated oven until beef falls apart and shreds easily, about 2 hours.

Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until translucent.

Stir chili sauce and vinegar into onion. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Stir in garlic, brown sugar, Worcestershire sauce, mustard powder, black pepper, salt, and cayenne pepper; cook over low heat, stirring often, until thickened.

Shred beef using 2 forks; stir into sauce and simmer for 30 minutes.

If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

Simply Recipes / Annika Panikker

Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.

Simply Recipes / Annika Panikker

Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.

Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.

Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.

Serve at once with hot sauce and, if you know what's good, a beer.

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Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker