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.

Reviews

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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.