MAKING A GREAT SANDWICH RECIPES

Make an instant sub shop in your kitchen. Everyone can pile on just the sandwich goods they want!

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 555 , CarbohydrateContent 4 g, CholesterolContent 90 mg, FiberContent 3 g, ProteinContent 27 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 1610 mg

The best cut of roast beef for sandwiches isn’t necessarily the same as what you’d want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. 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. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. 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.

Provided by Melissa Clark

Total Time 6 hours 45 minutes

Yield 6 to 10 sandwiches

Number Of Ingredients 6

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 10 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 22 grams, SaturatedFatContent 8 grams, SodiumContent 270 milligrams, SugarContent 0 grams