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!

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*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!

Chicken & Mushroom Subs

Not looking to spend a lot of time on dinner? Then I have the perfect sandwich for your busy Friday night. Chicken & Mushroom Subs on a steamed bun. Using pre-cooked chicken, sliced mushrooms and shredded cheese this is a one-pan wonder that will easily become your go-to meal.

Chicken & Mushroom Subs | Bottom Left of the Mitten

Well, we are heading into Mother’s Day weekend with lots of rain and dreary weather on this Mitten Movie Night. Trying not to get too down because we have really had great weather lately and it really was a long time coming.

What beer pairs well with Chicken & Mushroom Subs?

The beer: Michigan Honey Amber from Latitude 42.

This beer is such a unique mix of honey and citrus. The nice thing about this chicken sandwich is that it pairs so well with a big flavor craft beer like this.  For me, the perfect meal is this a great beer and a sandwich.

What movies pairs well with beer and sandwiches?

Tonight we are watching Super Troopers! We had a date night last weekend and watched Super Troopers 2 so naturally, we have to go back and re-watch the original classic.

Chicken & Mushroom Subs | Bottom Left of the Mitten

How to make Chicken & Mushroom Subs:

Start by preheating the oven to 375 degrees and grease a sheet pan.

This sandwich is a great use of cooked chicken. If you have a rotisserie chicken on hand shred it up.  Did you cook some chicken in the crock-pot and have some leftover? Great!  Even boil 2 chicken breasts on the stove top. Whichever way you choose to cook your chicken breast shred it then add to the pan. 

On top of that add the sliced mushrooms. Pop into the oven and cook for 10 minutes.

After 10 minutes take the pan out of the oven and add the cheese then put the pan back into the oven for another 5 minutes to let the cheese melt.

Chicken & Mushroom Subs | Bottom Left of the Mitten

For the buns, I decided that I wanted them to be steamed and not toasted.  I tried a little trick to steam buns in the microwave that I found online and it worked really well! Just leave them in the plastic bag (of course remove the bag tie first which could have metal on it) then microwave for 30 seconds, voila! Fresh steamed buns.

The sauce is simply made by combining 1/4 cup mayonnaise and 2 Tbs Caesar dressing.  This adds a creamy layer of flavor to the sandwich.

Slather the sauce on the buns then slide the chicken, mushroom, and cheese filling on to each bun.

Pair with some chips.  I recommend Better Made Garlic Dill Pickle!

And here you are……

Chicken & Mushroom Subs | Bottom Left of the Mitten

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
Chicken & Mushroom Subs
Warmed buns, chicken and mushrooms with lots and lots of cheese. These Chicken & Mushroom Subs are quick to make and fast to the table for lunch or dinner.
Chicken & Mushroom Subs | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwiches
Ingredients
Chicken & Mushrooms
Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwiches
Ingredients
Chicken & Mushrooms
Dressing
Chicken & Mushroom Subs | Bottom Left of the Mitten
Instructions
Chicken & Mushroom Subs
  1. Preheat the oven to 375 degrees and grease a sheet pan. To the pan add the cooked and shredded chicken. On top of that add the sliced mushrooms. Put into the oven and cook for 10 minutes.
  2. After 10 minutes take the pan out of the oven and add the cheese then put pan back into the oven for another 5 minutes to let the cheese melt.
  3. To steam the buns leave them in the plastic bag (remove the bag tie first which could have metal on it) then microwave for 30 seconds.
  4. Slather the sauce on the buns then add the chicken, mushroom and cheese filling to each bun. Pair with some chips. Enjoy!
Dressing
  1. Combine 1/4 cup mayonnaise and 2 Tbs Caesar dressing.

Hacienda Torta Cubana

This copycat recipe for Hacienda Torta Cubana sandwich is made with homemade salsa bread stacked high with pulled pork, salty ham, cheese, and pickles. Add some Apricot Sriracha Sauce for some sweet heat! 

Hacienda Torta Cubana on a plate with Apricot Sriracha Sauce off to the side ready to eat.

Did you know that this weekend kicks off not only Cinco De Mayo but also the Kentucky Derby?  Double celebrations for this Mitten Movie Night.  Who is ready to party?  I know I am.  For this very special day, I made this copycat recipe that I really love from a very popular restaurant, Hacienda.  Really going out for this recipe I made the bread from scratch then piled this Hacienda torta Cubana high with slow-cooked pork, ham, cheese and a special spicy sauce to top it off.

What beer pairs well with a Torta Cubana?

The beer: Latitude 42 Brewing Company, Nectar of the Goddess.

I really love this beer it is fruity and perfect for the warmer weather. Complimenting the sweet and spicy topping on this sandwich and cut the salty taste of the pork and ham.

Hacienda Torta Cubana on a plate with Apricot Sriracha Sauce and a craft beer off to the side ready to eat.
As I said in the intro, I made the bread for this sandwich from scratch.  This Salsa Bread was so good and I was pleased with how well it took off on the blog.  In fact, just two days it is now my #1 post on the blog.  If you do not want to make the bread from scratch any sandwich bun will work.

Need a use for leftover pulled pork?

Then this Hacienda torta Cubana is the perfect use for that.  When I recently made my Pulled Pork Mac and Cheese I got the pork on a great deal and cooked it all at once.  I used half for that recipe than the other half for this one.

How to make a Hacienda Torta Cubana:

Divide the pork and ham up and you will make each of these made-to-order in one pan.

To a pan add the pulled pork and ham.  Start to cook it over medium heat for 2-3 minutes.  Flip the meat.

Butter the bottoms of the bread with some butter then add to the pan butter side down.

Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.

Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.

Ingredients and steps to make a Hacienda Torta Cubana.

While the description for the sauce on this is ‘Spicy Chipotle’ I decided to use one of my favorite condiments, sriracha.

Mix together some Apricot Jelly and sriracha according to taste but use the general recipe below to what I use and adjust from there.

Assemble the sandwich with warm and toasted salsa bread.

Pile high with the pork, ham, and cheese.  Add the pickles and the sauce.  Top off this deliciousness with the last piece of bread.

And here you are….

Hacienda Torta Cubana on a plate with Apricot Sriracha Sauce and a craft beer off to the side ready to eat.

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
Hacienda Torta Cubana
This Hacienda Torta Cubana sandwich copycat has spicy salsa bread stacked high with pulled pork, salty ham, cheese, and pickles. Add some Apricot Sriracha Sauce for a one of a kind sandwich.
Hacienda Torta Cubana | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Torta Cubana Sandwich
Apricot Srircha Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Torta Cubana Sandwich
Apricot Srircha Sauce
Hacienda Torta Cubana | Bottom Left of the Mitten
Instructions
  1. Divide the pork and ham up and you will make each of these made-to-order in one pan.
  2. To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat.
  3. Butter the bottoms of the bread with some butter then add to the pan butter side down.
  4. Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.
  5. Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.

Ham & Spinach Breakfast Sandwich #SundaySupper

Eggs, spinach, and ham made into an omelet resting on crispy ciabatta bread. Spread pesto on the bread to makes this Ham & Spinach Breakfast Sandwich.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

Are you a breakfast eater?  I am not really.  I prefer to get up and have my coffee then maybe eat an early lunch.  However, on the weekends it’s a different story.  Weekends are for big breakfasts with the family on Sunday.  Eggs, bacon, pancakes, french toast or omelets.  This Ham & Spinach Breakfast Sandwich is the perfect balance of eggs and ham, chewy ciabatta bread and one of my favorite condiments, pesto.

The pesto is really what made this sandwich great.  I’ve been growing basil out in my back yard for a few years now so it’s pretty much a staple in our house.  Don’t have fresh basil?  I find that the store version is good too so don’t get overwhelmed with an extra step if you don’t want to.  The other good thing is that this sandwich can be made all in one pan.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

This recipe is based off a sandwich I had when my husband and I took a little trip to Toledo & Cleveland last year.  While there we stayed at a beautiful hotel, the Hyatt Regency Cleveland at the Arcade.  It was a great hotel right across from all kinds of restaurants, shops, and a really cool brewery.  It was a great trip! We visited the Rock & Roll Hall of Fame and my favorite, The Christmas Story House!  I also got to eat a great breakfast sandwich in the hotel restaurant, this Ham & Spinach Breakfast Sandwich.  Now on to the food!

The lobby of our hotel.#stunning #clevelandarcade

A post shared by Bottom Left of the Mitten (@mittenmommy) on

How to make a Ham & Spinach Breakfast Sandwich:

Heat up 1 tsp of oil then add the onion.  Let soften for 2-3 minutes stirring so they don’t burn.

In a bowl combine the eggs and milk and whip to combine.  Now add spinach to the pan.  Cook for about a minute to let it soften.  Add the eggs on top.

Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under.  Cook for about 2 minutes then flip.  Now add ham to the other side of the pan.

Heat through for 2 minutes while the other side of the egg cooks.  Put ham on top of the eggs.  Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan.  Let brown for about 1 minute.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

Now time to plate it.  Place 1 piece of bread browned side down.  Put stacked eggs and ham on top of it.

Add a generous amount of prepared or freshly made pesto to the other slice of bread and put on top.

And here you are….

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Thank you to this weeks Sunday Supper host.  Check out all of the other sandwich recipes for all the sandwich lovers in your house.

Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day ‘Wiches

Any time ‘Wiches

Anywhere ‘Wiches

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten #breakfast #sandwich #spinachandeggs

Print Recipe
Ham & Spinach Breakfast Sandwich
Eggs, spinach, and ham made into an omelet resting on crispy ciabatta bread. Spread pesto on the bread to makes this Ham & Spinach Breakfast Sandwich.
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Eggs, Sandwich
Prep Time 5 minutes
Cook Time 8 minutes
Servings
sandwich
Ingredients
Course Breakfast
Cuisine Breakfast, Eggs, Sandwich
Prep Time 5 minutes
Cook Time 8 minutes
Servings
sandwich
Ingredients
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Instructions
  1. Heat up 1 tsp of oil then add the onion. Let soften for 2-3 minutes stirring so they don't burn.
  2. In a bowl combine the eggs and milk and whip to combine.
  3. Now add spinach to the pan. Cook for about a minute to let it soften. Add the eggs on top.
  4. Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under. Cook for about 2 minutes then flip.
  5. Add ham to the other side of the pan. Heat through for 2 minutes while the other side of the egg cooks. Put ham on top of the eggs.
  6. Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan. Let brown for about 1 minute.
  7. Place 1 piece of bread browned side down. Put stacked eggs and ham on top of it. Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top. Enjoy!

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