Grilled Roast Beef Sandwiches for 2

You can never have too many main course recipes, so give Grilled Roast Beef Sandwiches for 2 a try. This recipe serves 2. For $2.05 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 412 calories, 21g of protein, and 21g of fat. 35 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of salsa, roast beef, green chilies, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 60%, this dish is solid. Grilled Roast Beef Sandwiches, Grilled Roast Beef Sandwiches, and Oven-Grilled Roast Beef and Cheddar Sandwiches are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tablespoon butter, softened

1 teaspoon Dijon mustard

3 tablespoons canned chopped green chilies

1 tablespoon mayonnaise

4 slices cooked roast beef (3/4 ounce each)

4 slices rye bread

Salsa, optional

2 slices Swiss cheese (3/4 ounce each)

Equipment:

bowl

frying pan

Cooking instruction summary:

Directions In a small bowl, combine the chilies, mayonnaise and mustard; spread 1 tablespoonful over each bread slice. Layer two bread slices with beef, cheese and remaining bread. Butter outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted. Serve with salsa if desired. Yield: 2 servings. Originally published as Grilled Roast Beef Sandwiches in Cooking for 2Spring 2009, p9 Nutritional Facts 1 sandwich (prepared with reduced-fat mayonnaise and reduced-fat butter; calculated without salsa) equals 358 calories, 16 g fat (8 g saturated fat), 59 mg cholesterol, 917 mg sodium, 33 g carbohydrate, 4 g fiber, 20 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a small bowl, combine the chilies, mayonnaise and mustard; spread 1 tablespoonful over each bread slice. Layer two bread slices with beef, cheese and remaining bread. Butter outsides of sandwiches.

2. In a skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted.

3. Serve with salsa if desired.


Nutrition Information:

Quickview
412k Calories
21g Protein
20g Total Fat
36g Carbs
11% Health Score
Limit These
Calories
412k
21%

Fat
20g
32%

  Saturated Fat
9g
57%

Carbohydrates
36g
12%

  Sugar
4g
5%

Cholesterol
61mg
21%

Sodium
1490mg
65%

Get Enough Of These
Protein
21g
42%

Selenium
27µg
40%

Calcium
347mg
35%

Vitamin B3
5mg
30%

Phosphorus
299mg
30%

Manganese
0.58mg
29%

Vitamin C
22mg
28%

Vitamin B12
1µg
24%

Vitamin B1
0.33mg
22%

Zinc
3mg
22%

Fiber
5g
20%

Vitamin B2
0.34mg
20%

Folate
77µg
19%

Iron
2mg
16%

Vitamin B6
0.29mg
15%

Vitamin K
14µg
14%

Magnesium
48mg
12%

Vitamin A
515IU
10%

Potassium
339mg
10%

Copper
0.18mg
9%

Vitamin E
1mg
7%

Vitamin B5
0.59mg
6%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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