Texas-Sized Beef Sandwiches Recipe

Texas-Sized Beef Sandwiches Recipe
Texas-Sized Beef Sandwiches Recipe photo by Taste of Home
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Texas-Sized Beef Sandwiches Recipe

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“One day I served these hearty open-faced sandwiches to my ceramic class for lunch. They were such a hit that the class wanted them every week,” relates Utha Bonham of Blairsville, Georgia.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 medium green pepper, thinly sliced
  • 1/3 cup thinly sliced onion
  • 1/4 cup sliced fresh mushrooms
  • 1/4 teaspoon ground cumin
  • 1 teaspoon butter
  • 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon prepared horseradish
  • 2 slices Texas toast, toasted
  • 6 slices deli roast beef or ham (1/2 ounce each)
  • 1/2 medium tomato, sliced
  • 1/2 cup shredded cheddar cheese

Directions

In a nonstick skillet, saute the green pepper, onion, mushrooms and cumin in butter until vegetables are tender.
In a small bowl, combine the mayonnaise, mustard and horseradish; spread over toast. Top with the pepper mixture, beef, tomato and cheese.
Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Texas-Sized Beef Sandwiches in Cooking for 2 Spring 2006, p33

Nutritional Facts

1 each: 280 calories, 12g fat (7g saturated fat), 49mg cholesterol, 792mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 18g protein.

  • 1/2 medium green pepper, thinly sliced
  • 1/3 cup thinly sliced onion
  • 1/4 cup sliced fresh mushrooms
  • 1/4 teaspoon ground cumin
  • 1 teaspoon butter
  • 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon prepared horseradish
  • 2 slices Texas toast, toasted
  • 6 slices deli roast beef or ham (1/2 ounce each)
  • 1/2 medium tomato, sliced
  • 1/2 cup shredded cheddar cheese
  1. In a nonstick skillet, saute the green pepper, onion, mushrooms and cumin in butter until vegetables are tender.
  2. In a small bowl, combine the mayonnaise, mustard and horseradish; spread over toast. Top with the pepper mixture, beef, tomato and cheese.
  3. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Texas-Sized Beef Sandwiches in Cooking for 2 Spring 2006, p33

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