Mini Rosemary-Roast Beef Sandwiches Recipe

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Mini Rosemary-Roast Beef Sandwiches Recipe
Mini Rosemary-Roast Beef Sandwiches Recipe photo by Taste of Home
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Mini Rosemary-Roast Beef Sandwiches Recipe

Read Reviews
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Publisher Photo
Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. —Susan Hein, Burlington, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 50 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 50 min. + chilling

Ingredients

  • 1 beef top round roast (3 pounds)
  • 3 teaspoons kosher salt
  • 2 teaspoons crushed dried rosemary
  • 2 tablespoons olive oil, divided
  • 2 teaspoons pepper
  • 2 cups mild giardiniera, drained
  • 1 cup reduced-fat mayonnaise
  • 2 tablespoons stone-ground mustard
  • 1 to 2 tablespoons prepared horseradish
  • 24 Hawaiian sweet rolls, split

Directions

Sprinkle roast with salt and rosemary; wrap tightly in plastic wrap. Refrigerate at least 8 hours or up to 24 hours.
Preheat oven to 325°. Unwrap roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides.
Transfer to oven; roast 50-60 minutes or until a thermometer reads 135° for medium-rare. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours or until cold.
Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.
To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera. Yield: 2 dozen.
Originally published as Mini Rosemary-Roast Beef Sandwiches in Taste of Home April/May 2015, p73

Nutritional Facts

1 mini sandwich: 220 calories, 9g fat (3g saturated fat), 50mg cholesterol, 466mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 17g protein.

  • 1 beef top round roast (3 pounds)
  • 3 teaspoons kosher salt
  • 2 teaspoons crushed dried rosemary
  • 2 tablespoons olive oil, divided
  • 2 teaspoons pepper
  • 2 cups mild giardiniera, drained
  • 1 cup reduced-fat mayonnaise
  • 2 tablespoons stone-ground mustard
  • 1 to 2 tablespoons prepared horseradish
  • 24 Hawaiian sweet rolls, split
  1. Sprinkle roast with salt and rosemary; wrap tightly in plastic wrap. Refrigerate at least 8 hours or up to 24 hours.
  2. Preheat oven to 325°. Unwrap roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides.
  3. Transfer to oven; roast 50-60 minutes or until a thermometer reads 135° for medium-rare. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours or until cold.
  4. Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.
  5. To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera. Yield: 2 dozen.
Originally published as Mini Rosemary-Roast Beef Sandwiches in Taste of Home April/May 2015, p73

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Reviews forMini Rosemary-Roast Beef Sandwiches

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MY REVIEW
LindaS_WI User ID: 7202558 248662
Reviewed May. 26, 2016

"I'm not sure what the previous commenter is talking about. I have made this half a dozen times already and EVERYONE loves it. The meat always comes out juicy, tender and nicely seasoned. The sauce is simple and has a nice horseradish kick to it. All in all, you won't be disappointed. TRUST ME."

MY REVIEW
caitlinmarie541 User ID: 8259539 224380
Reviewed Apr. 7, 2015

"This is the only thing I have ever made out of a taste of home magazine that I literally could not eat. My friend also spat hers out. And I like pickled things. I ended up just picking my beef out and eating it was so bad. And the sauce about made me gag."

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