Texas-Sized Beef Sandwiches
"A different open face sandwich. From Taste of Home magazine. Easy to double or triple."
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1⁄2 medium green pepper, thinly sliced
- 1⁄3 cup onion, thinly sliced
- 1⁄4 cup fresh mushrooms, sliced
- 1⁄4 teaspoon ground cumin
- 1 teaspoon butter
- 2 teaspoons mayonnaise
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon prepared horseradish
- 2 slices Texas toast thick bread, toasted
- 6 slices deli roast beef, about 3 ounces
- 1⁄2 medium tomatoes, sliced
- 1⁄2 cup shredded cheddar cheese
directions
- In a non stick skillet, saute the green pepper, onion, mushrooms and cumin in butter until vegetables are tender.
- In a small bowl, combine the mayonnaise, mustard and horseradish.
- Spread the mixture over one side of the Texas toast.
- Top with pepper mixture, beef, tomato and cheese.
- Broil 4 to 6 in from heat for 2 to 3 minutes or until cheese is melted.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Terrific sandwich! We thoroughly enjoyed it! Based on the previous reviewer's advice, we sprinkled some Italian Dressing seasoning onto the sandwiches as well and that added another great flavor! Delicious-thanks! -
Wonderful sandwich. We will have this again, absolutely! Change made were the addition of Italian Dressing to my sister's sandwich, as she doesn't like cheese, so I sprinkled it on everybody's sandwich! Really, really good! I also used thick slices of sourdough bread. Thnx so much for posting, Martini Guy! Made for Fall 2008 My-3-Chefs.
RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.
