Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked.
Also to know,What kind of cheese to put on a cold beef sandwich?
It flavors the sandwich in a way that a slice of cold cheese can’t — and with these simple mix ins, this horseradish cheese spread is a real eye opener. Combine cream cheese, worcestershire sauce and chives into a piquant flavored cream cheese that melds beautifully with the cold roast beef.
Similarly,What is the best temperature for a roast beef sandwich?
Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you’ll get nicely rare meat. More sandwich recipes. Featured in: A Roast Beef Sandwich The Way The Deli Makes It .
Correspondingly,How to make a roast beef sandwich spread?
Directions. In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped. In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.
What kind of bread to use for roast beef?
Feel free to use bread you are most comfortable with. For the roast beef, I’m a huge fan of anything that is natural, organic and without filler protein. Whenever you do roast a prime rib, always reserve some to do some sort of roast beef sandwich.