Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
Brush the rolls with a little olive oil and toast under a low broiler. (optional).
Heat oven to 400 degrees F.
Heat soup, water, worcestershire sauce and Kitchen Bouquet in a 2 quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
Divide beef among rolls, top with the onion, pepper rings and cheese, and place subs onto a baking sheet.
Bake 3 minutes or until subs are toasted and cheese is melted. Spoon soup mixture onto subs.
Chow!
salt, and pepper.
Add beef broth (reserve 1/2 a
lass measure, add water, instant beef bouillon and dry onion soup
br>Place two slices of roast beef and one slice of cheddar
Lightly toast sourdough in toaster. (This will keep the sandwich crisp).
Lay the two slices of sourdough on a bread board, side by side.
On one side, place cheddar cheese, Ortega chilies and roast beef.
On other side, place Jack cheese, and tomato slices.
Both sides are loaded from the bread up.
Close Sandwich and cook in 1T butter on each side. Cook very slowly, so all fillings are warm and cheese is melted.
In saucepan, heat roast beef in au jus.
Coarsely
Open up hoagie rolls and lay on roast beef.
Over top of that place potatoes and onions.
Top with gravy and then cheese.
Bake on 350 for 10 minutes and then broil for 3.
Combine mayo, tobasco, and cilantro in a small bowl.
Spread mayo mixture on both sides of bread.
Layer roast beef, cheese, lettuce, and avacado, sprinkle lightly with salt.
Lightly press on top layer of bread.
If using large loaf, cut into portions, and serve.
Combine mayonnaise and horseradish.
Fill rolls with roast beef, lettuce, tomato, onion and mayonnaise mixture.
Serves 4.
Combine mayo with horseradish.
Butter rolls - this is important as the butter makes a 'lining' to prevent the roll from getting too soggy, and it tastes good too.
Fill rolls with layers of remaining ingredients.
Season roast beef with lots of salt and freshly ground pepper.
Top with mayonnaise.
Preheat oven on broiler setting.
Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Place roast beef and cheese between two slices of bread. Butter outsides and grill.
Season with mayonnaise and horseradish.
Combine first 3 ingredients.
Spread mixture on bread slices.
Layer lettuce, roast beef, tomato slices and onion.
iking. Set aside.
Fry roast beef just until heated through.
Place roast beef on bottom half of bagel. Top with smoked cheddar. Top with mayonnaise and mustard (if desired), and finish with alfalfa sprouts.
Spread cream cheese on top half of bagel, and place atop sandwich.
This is absolutely delicious if you have a steamer available - however a George Foreman grill or a toaster oven for a few minutes will warm the sandwich also.
Mix the mayonnaise and the horseradish sauce together so that they are well blended.
Spread the horseradish mayo all over the tortilla.
Arrange the baby spinach leaves down the middle of the tortilla.
Place the slices of the roast beef over the spinach so that each end of the beef slightly overlap each other.
Spread the caramelized onions down the middle of the beef.
Fold over the sides of the tortilla and roll it up as you would any other wrap.
Cut in half and serve.
In a bowl, mix together creme fraiche and wasabi paste. Spread over bread. Top 6 slices with 1/2 the arugula, roast beef then remaining arugula. Sandwich with remaining bread. Cut in 1/2 diagonally. Secure with toothpicks.
ottom half of loaf with roast beef, bacon, caramelized onion, and shredded
in small bowl stir together all spread ingredients.
in another bowl stir together butter and garlic.
spread 1 side of each slice bread with garlic butter.
place on cookie sheet.
broil 5 to 6\" from heat for 3 to 4 minutes or until bread is toasted.
to assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber.
spoon about 2 tablespoons spread over cucumbers, top with 1 slice bread.