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Steakhouse Pot Roast Sandwich

Food Management Staff

September 1, 2006

1 Min Read
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FM Staff

YIELD: 24 servings

Horseradish mayonnaise: (Yield: 31⁄4 cups)
3 cups mayonnaise
6 Tbsps. prepared horseradish
24 slices cheddar cheese
48 slices tomato
4 1⁄2 lbs. fully cooked beef pot roast, sliced
1⁄4-inch and warmed
2 1⁄4 lbs. grilled red onions
24 leaves lettuce
24 potato bread buns, split

  1. TO MAKE HORSERADISH MAYONNAISE: In bowl, mix mayonnaise and horseradish until thoroughly blended. Cover and refrigerate.

  2. FOR EACH SERVING TO ORDER: Grill cut sides of bun. Spread 1 Tbsp. horseradish mayonnaise on each cut side of bun. Top bottom half with 1 slice cheese, 2 slices tomato, 3 oz. pot roast, 11/2 oz. onions, and 1 leaf lettuce. Cover with bun top. Cut in half and plate.

Recipe and photo submitted by the Cattlemen's Beef Board and National Cattlemen's Beef

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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