|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||6%|
|*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.|
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.
- 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
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.
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.
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.
- 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.