Roast Beef Sandwich

Say goodbye to boring pieces of bread with uninspiring meats on them!  This Roast Beef Sandwich has tender roast beef, bacon, onions and mushrooms loaded on top of a soft loaf of Italian bread.  Don’t forget the chunky blue cheese spread!

Roast Beef Sandwich layed out and ready to eat with toppings and a craft beer off to the side.

Well, it’s official. This Mitten Movie Night marks 1 month until….my birthday! In honor of the downward slide and creeping closer to the middle of 40, I figured I would treat myself to one of my favorite food groups-sandwiches.  There is nothing better than a BIG sandwich that you can sink your teeth into and just enjoy. The best thing about sandwiches is that almost anything goes and that goes for this roast beef sandwich that’s anything but average.

When I was thinking of what type of sandwich to make I decided to make it like a big sub sandwich.  Growing up, my mom would make sub sandwiches in the summer and it was always a special treat.  While I was at it I thought some bacon would be really good with this too.  Then finally, let’s slather a blue cheese sauce on it.

A roast beef sandwich.

What movie pairs well with a roast beef sandwich and beer?

For the movie recommendation, I HIGHLY suggest Father of the Year. Who doesn’t love Adam Sandler movies?  David Spade returns to a little bit of Joe Dirt character which made this movie too funny! So now on to the roast beef sandwich recipe.

What beer pairs well with a roast beef sandwich?

The beer: Pooltime Ale from Bell’s Brewing.

The beefy concoction will pair perfectly with this refreshing summer brew.  This beer is slightly tart from the cherries which make a perfect contrast to all the beef and tangy blue cheese in this.  I may even say that I hit this combination out of the park!

How to make this Roast Beef Sandwich:

First, start by cooking the bacon.  I like bacon very crisp so I cooked it for about 6 minutes then turn and cook for an additional 6-8 minutes.

Take the loaf of bread and cut it in half.  Spread with butter and place face down on a cookie sheet.

Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.

Steps and ingredients of how to make a Roast Beef Sandwich.

Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain.  Remove all the grease in the pan from the bacon reserving about 1-2 tsp.

Add 1 Tbs of butter to that (this is not very diet friendly if you can’t tell) then add the sliced mushrooms and onions.

Let those cook down for about 5 minutes.  Then add the roast beef.

While those cook flip the bread over and spread the cheese equally on each side.  Put back into the oven and let the cheese melt, around 5 minutes.

Make the sauce by mixing the blue cheese, mayonnaise and horseradish sauce together.

Crumble the bacon and add to the cooked roast beef.  Take the bread out of the oven then pile it high onto one side of the bread then top off with the other.

Cut into 6 pieces then serve.  Let others add lettuce, tomatoes, and the blue cheese mixture as they like.

And here you are…..

Roast Beef Sandwich layed out and ready to eat with toppings and a craft beer off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.



Print Recipe
Roast Beef Sandwich
This is not your average Roast Beef Sandwich. It's a big, bold sandwich filled with roast beef, mushrooms, onions, and bacon. Slather with a blue cheese spread for the ultimate in sandwiches.
Roast Beef Sandwich | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Roast Beef Sandwich | Bottom Left of the Mitten
Instructions
  1. Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
  2. Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
  3. Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
  4. Add 1 Tbs of butter to that then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
  5. While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
  6. Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
  7. Crumble the bacon and add to the cooked roast beef.
  8. Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. Enjoy!

Wing Sauce Sliders

I’ll be upfront right now. And this may make me unpopular but for a long time I couldn’t even smell Buffalo Wing Sauce. In fact it’s been over a decade that even looking at the sauce would give me chills. Flash back 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterwards at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.

Wing Sauce Sliders | Bottom Left of the Mitten

So, there’s that. But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.

Wing Sauce Sliders | Bottom Left of the Mitten
Not only have my tastes changed over the years but my entertainment habits have too.  Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights  making a great meal and pairing it with some great beer while watching some great entertainment.  Ok, now on to the food!

First you will prepare your chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.

Wing Sauce Sliders | Bottom Left of the Mitten
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles. While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.  Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’) Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.

While your chicken is cooking make up the sauces to go with these. First off let’s start with the Garlic Parmesan Sauce.  Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce. Cover & shake. Go ahead and get your arm workout for the day.

WingSauceSliders_1f

For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl. Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.

Wing Sauce Sliders | Bottom Left of the Mitten

The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery.  The perfect topping!

Wing Sauce Sliders | Bottom Left of the Mitten

Put chicken onto your slider buns. Viola!  Take your sauce & slather it all over the top of your sliders. Add tomato and lettuce so you get your veggies. And here you are……

Wing Sauce Sliders | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Originally published May, 2016. Updated photos & recipe.

Garlic Parmesan Sauce adapted from Raining Hot Coupons

Blue Cheese Dressing adapted from Domestic Superhero

 

Wing Sauce Sliders | Bottom Left of the Mitten #buffalosauce #sliders #chickensandwich
Print Recipe
Wing Sauce Sliders
Crunchy chicken on soft slider buns slathered in Wing Sauce then topped with Blue Cheese & Celery Sauce.
Wing Sauce Sliders | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Wing Sauce Sliders | Bottom Left of the Mitten
Instructions
Chicken for Wing Sauce Sliders
  1. Add vegetable oil to the pan. Bring oil to a temperature that will 'fry' the chicken breasts.
  2. Dredge the chicken in flour so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.
  3. Cook 6-8 minutes each side. Only turning once.
  4. Remove from pan and let drain on paper towel.
Garlic Parmesan Sauce
  1. Mix all ingredients together in a covered bowl.
  2. Add cooked chicken to covered bowl. Cover & shake.
Buffalo Wing Sauce
  1. Add sauce and cooked chicken to covered bowl. Cover & shake.
Blue Cheese & Celery Sauce
  1. Chop your celery and mix with all other ingredients together.

Pork & Bean Nachos

I love dishes that are versatile and can be mixed up. Nachos are a perfect example of taking a blank canvas, the chip, and making it into something spectacular. Add beef, pork or chicken. No meat at all. Loaded to the brim with toppings or simple with cheese and covered in some homemade salsa & sour cream. I’ve even had dessert nachos! Chips dashed with cinnamon & sugar and dipped into a vibrant fruit salsa. Well let me introduce you to a new power house nacho recipe, Pork & Beans Nachos.

Pork & Bean Nachos.

For years I made regular, plain ground beef nachos. Boring!! Sure they’re good but not ‘Next Level Nacho’ good that was until I came across Smothered Beef Barbacoa Chimichangas from The Chunky Chef. I made this for dinner one night and fell in love with the meat that was used for this recipe. It instantly became my husband’s #1 favorite meal.

The next time I made the recipe I did not have any beef but I did have a bone-in pork roast that was in the freezer. I love pork and figured it would be different but just as good. I was right! With plenty of left overs a few days later I used this pork to make nachos and they were a hit! On top of that, I added some other ingredients that I normally wouldn’t which took it to what I was looking for ‘Next Level Nachos’.

So gather your ingredients…..

Pork & Bean Nachos Ingredients

The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.  I posted this on Instagram because seriously it made the house smell amazing!

Mittenmommy Instagram of Crockpot Pork

Once pork has cooked pull it out of the cooker and shred.

Pork & Bean Nachos Shredded Pork

Place nacho chips on a greased baking pan making a thin layers. I use a whole bag for the large baking sheet.   Next you will add you beans.  Spread out onto the chips right from the can. No need to preheat or drain. The juice soaks everything up, yummy.

Prok & Beans Chili Beans

Add your shredded pork and your toppings like black olives, tomatoes, jalapenos and onions. Anything you like. Plus LOADS of cheese. I use a whole 8 oz. package of Mexican Blend.  Now this is the additional ‘extra’ ingredients that I add to my nachos. Blue Cheese & Frank’s Buffalo Wing Sauce.   The tang of Blue Cheese & the Buffalo Sauce just make this….let me say…. Perfect!

Franks Red Hot Buffalo Wing Sauce & Blue Cheese

Now put in the oven at 375 degrees for 20 minutes.

Pork & Bean Nachos out of the oven

While it’s cooking grab you sour cream, avocado or lime-cilantro dressing. Cut up some crunchy lettuce. And here you are….

Pork & Bean Nachos, enjoy!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Pork marinade adapted from The Chunky Chef

*Affiliate links are included in this post. Please read my Discloser Policy.


Print Recipe
Pork & Bean Nachos
Pork & Bean Nachos. Perfect for a crowd!
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Instructions
Pork & Marinade
  1. The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.
  2. Shred pork when it has cooked thoroughly. Remove and discard any bones.
Pork & Bean Nachos
  1. Add chips to greased baking sheet.
  2. Add beans on top of chips.
  3. Add shredded pork on top of that.
  4. Add any toppings you prefer.
  5. Add cheese.
  6. Add Blue Cheese & Buffalo Sauce.
  7. Bake at 375 degrees for 20 minutes.
  8. Top with avocado & lettuce if desired.

Food Blog Theme from Nimbus
Powered by WordPress