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.
In saucepan, heat roast beef in au jus.
Coarsely
Twenty minutes before serving, mix tomato with horseradish sauce, parsley and lemon juice; set aside.
In large salad bowl, tear romaine and leaf lettuce into bite size pieces.
Cut roast beef into 1-inch wide strips.
Put on top of lettuce.
Drizzle dressing over salad.
Drain olives and slice.
Sprinkle over salad.
Toss before serving.
Makes 4 servings.
Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion ('ristet lg') open faced.
In Denmark, Danish sandwiches are typically eaten with a fork and knife.
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.
ust lightly browned. Add your beef au jus to your roux
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.
iquid reduce by half. Add beef broth and simmer for 5
n paper towels.
Thread roast beef strips onto toothpicks. Set aside
orseradish-mayonnaise.
Top with roast beef, dividing evenly.
Gently press
eans and tomatoes and the roast beef. Sprinkle with toasted sesame seeds
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.
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.
Spread each tortilla with 2 tablespoons of horseradish sauce. Place 2 slices of roast beef and one slice of cheese on each tortilla.
Divide onion, tomato and greens among tortillas.
Roll up; cut into 1-inch rolls.
ixture onto a slice of roast beef and roll. Repeat with remaining
Lay sliced bread on bread board.
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.
o package directions. Add the sliced roast beef, and simmer until heated through
In medium bowl combine cream cheese, horseradish, mustard, salt and pepper.
On a work surface, overlap 2 slices of roast beef to form a rectangle, about 8 x 4-inches.
Spread about 2 tablespoons of horseradish mixture over beef.
Beginning with long side, roll tightly.
Cover in plastic wrap.
Refrigerate at least 3 hours.
To serve, slice crosswise on the diagonal.