Roast beef sandwiches never last long at a party, especially if you dollop on the mayo, mustard, horseradish and pickled giardiniera relish. Give them a try!
—SUSAN HEIN BURLINGTON, WI
PREP: 25 MIN. + CHILLING • BAKE: 50 MIN. + CHILLING • MAKES: 2 DOZEN
1 beef top round roast (3 pounds)
3 teaspoons kosher salt
2 teaspoons crushed dried rosemary
2 tablespoons olive oil, divided
2 teaspoons pepper
2 cups mild giardiniera, drained
1 cup reduced-fat mayonnaise
2 tablespoons stone-ground mustard
1 to 2 tablespoons prepared horseradish
24 Hawaiian sweet rolls, split
1. Sprinkle roast with salt and rosemary; wrap tightly in plastic. Refrigerate at least 8 hours or up to 24 hours.
2. Preheat oven to 325°. Unwrap roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides.
3. Transfer to oven; roast 50-60 minutes or until a thermometer reads 135° for medium-rare. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand for 1 hour. Refrigerate, covered, at least 2 hours or until cold.
4. Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.
5. To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.
PER SERVING 1 mini sandwich: 220 cal., 9g fat (3g sat. fat), 50mg chol., 466mg sodium, 18g carb. (7g sugars, 1g fiber), 17g pro.