MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Rosemary-Roast Beef Sandwiches
Categories: Beef, Herbs, Vegetables, Bread
Yield: 24 servings

3 lb Beef top round roast
3 ts Kosher salt
2 ts Crushed, dried rosemary
2 tb Olive oil; divided
2 ts Pepper
2 c Mild giardiniera; drained
1 c Mayonnaise
2 tb Stone-ground mustard
2 tb Prepared horseradish
24 Hawaiian sweet rolls; split

Sprinkle roast with salt and rosemary. Cover and
refrigerate at least 8 hours or up to 24 hours.

Set oven @ 325ºF/165ºC.

Uncover roast and pat dry. Rub roast with 1 tablespoon
oil; sprinkle with pepper. In a large cast-iron or other
ovenproof skillet, heat remaining 1 tablespoon oil over
medium-high heat. Brown roast on both sides.

Transfer to oven; roast until a thermometer reads 135°
for medium-rare, 50-60 minutes. (Temperature of roast
will continue to rise about 10° upon standing.) Remove
roast from skillet; let stand 1 hour. Refrigerate,
covered, at least 2 hours, until cold.

Place giardiniera in a food processor; pulse until
finely chopped. In a small bowl, mix mayonnaise, mustard
and horseradish.

To serve, thinly slice cold beef. Serve on rolls with
mayonnaise mixture and giardiniera.

Susan Hein, Burlington, Wisconsin

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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