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A comfort food staple, the roast beef sandwich often reflects its region — from green chiles in New Mexico and kummelweck rolls out East, and from Baltimore pit beef to California tri-tip.
A traditional beef on weck sandwich. The beef on weck is a sandwich found primarily in Western New York. [8] [9] [10] It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.
Whether it's a peanut and sardine sandwich (from "Blondie's Cook Book" from 1947), or the parmesian radish sandwich (from 1909's "The Up-To-Date Sandwich Book"), Enderwick tries to get a taste of ...
An open sandwich is a slice of fresh bread or, e.g. in Germany, a bread roll half, with different spreads, [11] butter, liver pâté, cheese spreads, cold cuts such as roast beef, turkey, ham, bacon, salami, beef tongue, mortadella, head cheese or sausages like beerwurst or kabanos, fish such as smoked salmon, gravadlax, herring, eel and prawns ...
Outside it's snowing, but it's warm inside! Stay in the kitchen and cook up these blizzard meal ideas, including soups, stews, casseroles, and baked pastas.
HEAT oil in skillet. Add onion and cook until tender. ADD soup, water, vinegar, sugar and Worcestershire. Heat to a boil. Add beef and heat through.
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