Roast Beef Sandwich Spread

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 08/14/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/14/19

Roast Beef Sandwich Spread
Diana Rattray
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
408 Calories
30g Fat
9g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 408
% Daily Value*
Total Fat 30g 39%
Saturated Fat 7g 33%
Cholesterol 79mg 26%
Sodium 479mg 21%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Protein 25g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious way to use leftover roast beef. Feel free to change the amount of mayonnaise to moisten to your taste.

Instead of making sandwiches, serve the spread with crackers for a party and offer chopped red onions in a separate dish.

Ingredients

  • 1 pound roast beef (cooked)
  • 1/4 cup onion (coarsely chopped)
  • 1/4 cup celery (coarsely chopped)
  • 1/2 cup pickles (drained bread and butter)
  • 1/2 to 1 cup mayonnaise
  • Optional: 1 tablespoon pickle juice (or to taste)
  • Optional: 1/2 teaspoon onion powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1/2 cup red onion (sliced, for topping)
  • 6 leaves lettuce (for topping)
  • 12 slices wheat or white bread

Steps to Make It

  1. Gather the ingredients.

  2. Put beef and onion, celery, and pickles through a meat grinder with the coarse plate. Alternatively, mince the ingredients or process in a food processor until evenly chopped.

  3. Transfer the minced beef and vegetables in a bowl and add 1/2 cup of mayonnaise, onion powder, if using, black pepper, and salt. Add more mayonnaise and some pickle juice to moisten as desired.

  4. For the sandwiches, toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves and then spread a layer of the beef spread over the lettuce. Top with sliced red onion. 

  5. Enjoy!

Tip

  • This roast beef spread also makes a delicious appetizer spread. Spread it on crackers,​ large croutons, party rye slices, or melba rounds. Top canapés with very thinly sliced or minced red onion or olive slices.