Mini Rosemary-Roast Beef Sandwiches
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
Reviews
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.
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.
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.