Name: Mini Rosemary-Roast Beef Sandwiches
Prep time: 25 min
Cook time: 25 min
Yield: 2
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mini Rosemary-Roast Beef Sandwiches

1. 1 beef top round roast (3 pounds) -

2. 3 teaspoons kosher salt -

3. 2 teaspoons crushed dried rosemary -

4. 2 tablespoons olive oil, divided -

5. 2 teaspoons pepper -

6. 2 cups mild giardiniera, drained -

7. 1 cup reduced-fat mayonnaise -

8. 2 tablespoons stone-ground mustard -

9. 1 to 2 tablespoons prepared horseradish -

10. 24 Hawaiian sweet rolls, split -

How to cook deliciously - Mini Rosemary-Roast Beef Sandwiches

1. Stage

Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours.

2. Stage

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 1 tablespoon oil over medium-high heat. Brown roast on both sides.

3. Stage

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. Stage

Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.

5. Stage

To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.