Prepare the cheese spread: Place the cheese and butter into a small bowl and stir together to combine. Stir the chives in gently.
Prepare the horseradish cream: Place the mayonnaise and horseradish into a small bowl and stir to combine.
Prepare the onions: Heat a medium-sized skillet to medium-high heat. Add the butter and melt. Add the onions, garlic and sugar and toss. Sauté until softened and season with salt and pepper to taste.
Assemble the sandwiches: Preheat oven to 350°F. Cut miniature submarine buns in half. Lay the bottom halves out on your work surface. Smear a bit of the cheese mixture across each bun. Add slices of roast beef, about 3 or 4, to each bun. Lay two slices of the pear onto the beef, followed by the sautéed onions evenly distributed across the sandwiches. Sprinkle with black pepper. Transfer to an 11 x 13-inch oven-safe baking dish. Take the tops of the buns and smear a quantity of the horseradish-mayo onto each. Place the tops of the buns onto the sandwiches. Transfer to the oven and bake for 20 minutes. Remove from oven and brush with melted butter. Sprinkle with parsley and serve immediately.
Roast Beef Hoagies
Ingredients
For the cheese spread:
1 cup Saint Agur cheese, room temperature
2 tablespoons butter, room temperature
2 tablespoons fresh chives, chopped
For the horseradish-mayo:
½ cup mayonnaise
1 tablespoon prepared horseradish
For the sautéed onions:
1 tablespoon butter
½ cup red onions, chopped
2 garlic cloves, finely chopped
1 teaspoon sugar
salt and pepper to taste
For the sandwiches:
10 miniature submarine buns
400 g thinly sliced roast beef
1 Bartlett pear, thinly sliced
2 tablespoons butter, melted
¼ cup fresh parsley, thinly chopped
Directions
Prepare the cheese spread: Place the cheese and butter into a small bowl and stir together to combine. Stir the chives in gently.
Prepare the horseradish cream: Place the mayonnaise and horseradish into a small bowl and stir to combine.
Prepare the onions: Heat a medium-sized skillet to medium-high heat. Add the butter and melt. Add the onions, garlic and sugar and toss. Sauté until softened and season with salt and pepper to taste.
Assemble the sandwiches: Preheat oven to 350°F. Cut miniature submarine buns in half. Lay the bottom halves out on your work surface. Smear a bit of the cheese mixture across each bun. Add slices of roast beef, about 3 or 4, to each bun. Lay two slices of the pear onto the beef, followed by the sautéed onions evenly distributed across the sandwiches. Sprinkle with black pepper. Transfer to an 11 x 13-inch oven-safe baking dish. Take the tops of the buns and smear a quantity of the horseradish-mayo onto each. Place the tops of the buns onto the sandwiches. Transfer to the oven and bake for 20 minutes. Remove from oven and brush with melted butter. Sprinkle with parsley and serve immediately.
Roast Beef Hoagies
Loading...
Mini-subs filled with tender roast beef, blue cheese, onion and horseradish cream, oven-baked…
ROAST BEEF HOAGIES are the brilliant idea for your next party!
Everything about these delicious baked sandwiches is fabulous. Making them was easy enough, but it was when we served them that things got really exciting. “Geez, these are incredible! Wow, these hoagies are crazy delicious! Oh, I am making these!” Yes, yes, YES!
All in favour? Let’s make ROAST BEEF HOAGIES!
INSIDE
In a way, the concept for these soon-to-be-famous sammies all started with a quick tour through the fridge. With sliced roast beef and most of the other ingredients already on hand, the idea of a beef sandwich started taking shape. But, you know me, I wanted to build a memorable flavour profile.
Before I knew it, I was dreaming up a submarine and that lead me to a variation of the classic hoagie, first popularized in Philadelphia. Thankfully, the rest is sandwich history. Wondering just what is a hoagie? Check out THIS article on Wikipedia to learn more about variations of the classic submarine!
CHEESE MIX
I decided early on that I wanted to bake the sandwiches; I wanted the first bite to boast creamy, melted cheese. Since I’m a lover of good cheese, I figured something soft would do the trick.
A quick chat with my favourite cheese guy had him selling me Saint Agur, a heady, French blue. Magic happened when I then mixed this colourful cheese with a knob of butter and some chopped chives. The cheesy concoction brings this concept sandwich great joy!
CREAMY CONDIMENT
With a cheesy mix smeared on the bottom of the bun, I figured I better do something equally fabulous with the top. In my mind, I needed something bold and beautiful. Funny how it works out – back at the fridge, I open the door and sitting right next to each other are mayo and a very strong, pungent prepared horseradish. How can something so delicious be so simple?
ONION SAUTÉ
Even though you can make this recipe adding our CARAMELIZED ONIONS onto the stacked roast beef, I opted for a mixed bag of topping tricks. How about sautéed red onion with garlic, plus a bit of sugar and butter? Slightly more pronounced, this combo really works!
EASY BAKE
Filling an oven-safe baking dish with the filled HOAGIES is a beautiful thing. Truth be told, this is the moment in the recipe where you start getting excited. Transfer the sammies to the oven and bake them until the filling gets warm, the cheese goes all melty, and the buns get crispy on the outside.
Right before serving them, we brush them with melted butter and a sprinkle of finely chopped parsley – incredible.
When to serve? We suggest you serve them for relaxed get-togethers, casual lunches or as the best party snack for game night. For planning purposes, prepare one per guest, but best to make two. Don’t even worry about what to do with leftovers – they’re just as tasty the next day when you enjoy them on the go or for a take-to-work snack! Yum.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the cheese spread:
1 cup Saint Agur cheese, room temperature
2 tablespoons butter, room temperature
2 tablespoons fresh chives, chopped
For the horseradish-mayo:
½ cup mayonnaise
1 tablespoon prepared horseradish
For the sautéed onions:
1 tablespoon butter
½ cup red onions, chopped
2 garlic cloves, finely chopped
1 teaspoon sugar
salt and pepper to taste
For the sandwiches:
10 miniature submarine buns
400 g thinly sliced roast beef
1 Bartlett pear, thinly sliced
2 tablespoons butter, melted
¼ cup fresh parsley, thinly chopped
Directions
Prepare the cheese spread: Place the cheese and butter into a small bowl and stir together to combine. Stir the chives in gently.
Prepare the horseradish cream: Place the mayonnaise and horseradish into a small bowl and stir to combine.
Prepare the onions: Heat a medium-sized skillet to medium-high heat. Add the butter and melt. Add the onions, garlic and sugar and toss. Sauté until softened and season with salt and pepper to taste.
Assemble the sandwiches: Preheat oven to 350°F. Cut miniature submarine buns in half. Lay the bottom halves out on your work surface. Smear a bit of the cheese mixture across each bun. Add slices of roast beef, about 3 or 4, to each bun. Lay two slices of the pear onto the beef, followed by the sautéed onions evenly distributed across the sandwiches. Sprinkle with black pepper. Transfer to an 11 x 13-inch oven-safe baking dish. Take the tops of the buns and smear a quantity of the horseradish-mayo onto each. Place the tops of the buns onto the sandwiches. Transfer to the oven and bake for 20 minutes. Remove from oven and brush with melted butter. Sprinkle with parsley and serve immediately.
Loading...
