|The Art of the Sandwich|
|by Jay Harlow|
In addition to a multitude of ideas for cold, hot, open-face, rolled, stuffed, and party sandwiches, the book contains recipes for homemade breads...
91 - 100 of 178 for roast beef sandwiches
Place roast on large sheet ... degrees for 8 hours or overnight. (This recipe can also be made in a crockpot). Shred meat with two forks. Serve on buns.
Mix all ingredients. ... water, if necessary. Cool, then remove roast and shred. Cool sauce, skim any fat, and combine with meat. Makes about 40 sandwiches.
Cut four slits in top of roast. Insert garlic ... When chilled, slice beef paper thin (this ... Serve with crushed red peppers or peppers of your choice.
Trim fat from ... without the lid. After it has completed cooking, use two forks to shred the meat. Serve on sandwich buns. The recipe can be easily halved.
Place frozen or thawed roast in crock pot. ... (about 8 hours). Stir mixture with spoon or fork until shredded. Serve on potato rolls or other sandwich bun.
Place ingredients in crock pot overnight 12-13 hours. Shred after cooked and return to juices. Serve on hard rolls.
Place roast in a baking dish and add remaining ingredients. Bake at 270°F until tender. When tender, shred beef with a fork. Serve on rolls or buns. M-mmm!
Yield: 16 to 24 sandwiches. Place roast in covered roaster. ... 2 forks. Strain liquid and drain off fat. Add liquid to shredded beef and heat to serve.
Brown roast and season. Mix ... water. Add to roast. Cover and simmer on medium low for 4 to 5 hours. Stir occasionally. Break apart with fork. Serve on buns.
Boil roast until tender and ... occasionally. Slice bread sandwich style. On low ... Heat bread on both sides until lightly toasted. Fill with meat mixture.
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