Braided Beef Sandwich Recipe
I saw a demonstration for making a braided sandwich on the internet. They used deli sliced meat. This one uses a roast beef filling, veggies, and cheese. It is a savory filling, just perfect to use in this easy crust. Why is it easy? You can buy some crust in a can at the store. If you are feeling like a homemade crust, use either biscuit dough, rolled thinly, or a pie crust.
Braided Beef Sandwich Recipe
2 cups finely chopped leftover roast beef (I used the KitchenAid food processor to chop cold roast beef.)
2 tablespoons mayonnaise
2 tablespoons cream cheese
1 tablespoon catsup
1 heaping teaspoon spicy horseradish (I used Plochman's.)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/8-1/4 teaspoon ground rosemary (optional)
1 heaping teaspoon dehydrated onion
1 can crescent roll sheet (I used Pillsbury's because they have an unperforated sheet of dough.)
thinly sliced vegetables (peppers, olives, mushrooms, onions)
mixed shredded cheese
egg wash (optional)
poppy or sesame seeds (optional)
Preheat the oven to 375 degrees F.
Mix all of the ingredients together. I used my freshly-washed hands! Refrigerate the beef, covered, overnight to allow the flavors to combine and the onion to soften. This also makes the filling easier to handle.
Cover a cookie sheet with parchment paper. Carefully open the dough can and unwrap the dough. Place it lengthwise on the cookie sheet. If it tears, pinch it back together, again.
When you are ready to construct the sandwich, divide the filling into two parts. Make a log with each part. The logs should be long enough to reach all of the way down the long side on the dough. Place the filling logs in the middle of the roll dough, going lengthwise. Stretch and pat the filling until it stretches to within ½ inch of each if the short ends of the dough. Flatten the filling slightly, pressing lightly as you add vegetables. If you are not adding veggies, just give it a little bit of the flat of your hand! Cut the slice of cheese into four strips and place them end to end over the filling. Sprinkle shredded cheese on top of the filling.
Next, using a sharp knife, or scissors if you prefer, cut the dough from the edge toward the filling, 1 inch apart on the long sides of dough. Stop when you are within 1/2 inch of the filling. I like to use the sharp knife, since I don't like to lift the dough to get the scissors in position to cut. Starting at one end, fold the dough strips over the filling, alternating sides as you fold. If desired, brush the top and sides of the dough with egg wash. You may sprinkle poppy or sesame seeds for decoration, if desired.
Bake for 30-32 minutes, or until the sandwich is golden brown. After the sandwich is out of the oven, let it rest for 5 minutes. This sandwich serves 3-4 when cut crosswise.
The beauty of this sandwich is that it can be tailored for your individual taste. I pressed Kalamata olive halves into the filling. Then, I covered the olives with freshly sliced Crimini mushrooms. For our family member who doesn't eat olives, I doubled the mushrooms. I used a pepperjack cheese slice and shredded Mexican cheeses.
This sandwich is perfect, when you serve it with a tossed salad. Roasted vegetables are nice, too. We had a bowl of my extra-nutritious tomato soup. It's tomato soup, made with milk, then mixed 50/50 with blended stewed tomatoes. Why would I do that to tomato soup? We had enough leftover tomato soup for one person, but with a can of stewed tomatoes buzzed up, it easily served two people. In addition, adding tomatoes increased the nutrition and lowered the calorie count.
I love finding frugal ways to stretch my food budget. The sandwich used a lot of leftover beef. We ate all of the leftover tomato soup. Nothing was thrown out! Enjoy your money saving, delicious sandwich meals.
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