Mini Rosemary-Roast Beef Sandwiches

Name: Mini Rosemary-Roast Beef Sandwiches
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 2 dozen.
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

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

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. 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 cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides.
Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (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, 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.

Nutrition Facts

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

Originally published as Mini Rosemary Roast Beef Sandwiches in Taste of Home April/May 2015

Reviews

Click stars to rate

Average Rating:

annie1992

May 10, 2019

I also enjoyed this recipe, as did my family. I brought these to a family party/potluck and there were none left. I do raise grassfed beef, so this was a good use. I also can my own giardinieria, so I used that. I had the sauce on the side, along with plain mayo and mustard, dill pickles, etc. I did go another step up and baked the rolls from scratch, but some just ate the beef and a couple of the kids just ate the rolls. It was all good.
LindaS_WI

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.
caitlinmarie541

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.