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Mini Rosemary-Roast Beef Sandwiches

Total Time

Prep: 25 min. + chilling Bake: 50 min. + chilling

Makes

2 dozen

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
Mini Rosemary-Roast Beef Sandwiches Recipe photo by Taste of Home

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

  1. Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours.
  2. Preheat oven to 325°. Uncover 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.
  3. 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.
  4. Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.
  5. To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.

Nutrition Facts

1 sandwich with about 2 teaspoons mayonnaise mixture and 4 teaspoons giardiniera: 220 calories, 9g fat (3g saturated fat), 50mg cholesterol, 466mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 17g protein.

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