iquid reduce by half. Add beef broth and simmer for 5
In a bowl, combine vinaigrette, 2 tablespoons minced basil leaves, garlic, half of teaspoon lemon zest and 2 teaspoons lemon juice.
Brush wraps with vinaigrette mixture. Layer wraps with roast beef, cheese, tomato, red onion, baby spinach and remaining basil leaves. Season with salt and pepper.
Roll up wraps. Wrap in parchment or waxed paper. Slice diagonally. Wrap in plastic wrap. Unwrap when ready to serve.
Cover the rye bread with the sliced roast beef and top with remoulade. On one side of the remoulade place pickled cucumbers and on the other side fried onions. Top with horseradish, cress and tomato concasse.
Remoulade is easy made by washing the sauce of piccalilli, chop the remaining vegetables and mix them with a good quality mayonnaise.
Mix cream cheese with barbecue sauce. Spread over tortillas. Layer lettuce leaves. Layer roast beef. Sprinkle cheese. Top with tomatoes and onion. Roll up and serve.
ust lightly browned. Add your beef au jus to your roux
orseradish-mayonnaise.
Top with roast beef, dividing evenly.
Gently press
Lay sliced bread on bread board.
ixture onto a slice of roast beef and roll. Repeat with remaining
o package directions. Add the sliced roast beef, and simmer until heated through
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.
Chop the sliced roast beef into 2-inch chunks.
Finely chop the cilantro and celery.
Cut 4-5 thin slices from the red onion.
Remove the apple's core and, skin intact, cut the apple into 1-inch pieces.
Squeeze 1/2-1 tsp juice from the lemon.
Combine all the ingredients in a medium bowl, stir/toss and serve.
Serves four as a small dish or serves two as a large dish.
Place roast beef and cheese between two slices of bread. Butter outsides and grill.
Season with mayonnaise and horseradish.
Slice focaccia bread in half horizonally.
Mix mayonnaise and horseradish together and spread over cut sides of the bread.
On bottom slice of bread, layer tomato slices, bacon slices, roast beef and lettuce leaves.
Cover with top half of bread and cut into 4 servings.
Combine mayonnaise dressing, mustard and horseradish in a small bowl.
Using a serrated knife, slice sandwich breads in half horizontally.
For each sandwich spread one bread half with mayonnaise mixture.
Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
To serve, cut each sandwich in half.
Mix mayonnaise and garlic together. Spread mixture on the tortillas. Layer spinach, roast beef, cheese on top of mixture. Roll up tortilla tightly. Wrap in foil and refrigerate until ready to serve. Slice in pinwheels when ready to serve.
Mix the cream cheese, cumin, garlic, and chili flakes in a bowl until well blended.
Spread a thin layer of the cream cheese mixture over each tortilla, dividing evenly. Place a lettuce leaf on each tortilla, and top with two roast beef slices. Sprinkle evenly with avocado, tomatoes, and cheese. Starting at one end, gently roll up each tortilla into a tight tube. Slice in half diagonally and place two pieces on 6 serving plates.
br>Add desired amount of roast beef - (approximately 2-3 slices) on
In saucepan, heat roast beef in au jus.
Coarsely
orseradish, 2 strips of deli-sliced roast beef and a few chopped chives
Toss avocado with lime juice and 1/4 tsp salt in a small bowl.
Cover tortillas with roast beef, sprinkle with remaining salt.
Top with lettuce, cucumber, and avocado down the center of each tortilla.
Add cilantro leaves, then drizzle 1 tbsp green pepper sauce over each.
Fold in sides and roll up.