|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 2g||8%|
|Total Sugars 7g|
|Vitamin C 2mg||12%|
|*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 easy and flavorful recipe will teach you how to use your leftovers by thinking outside the box. Instead of making a plain old roast beef sandwich with the slices of beef you have left, make a chunky roast beef spread that will feed many more hungry mouths than those slices would. It's a delicious stuffing for wraps, sliced bread, pitas, and lettuce cups. Mayonnaise, spices, and pickles make the base of the spread, while onions and extra pickle juice add pungency and tang to this innovative recipe. Add a pound of cooked roast beef to the mixture, and you can serve a delicious meal in barely 15 minutes. It's great as a light lunch or dinner, perfect for a picnic gathering, or for boxed lunches for kids and adults alike.
Garnish your sandwiches or lettuce cups with anything else you'd like, or make a sandwich or wrap bar with other toppings so each guest can assemble their own sandwich to taste. Sliced cheese, crunchy bacon, fresh or grilled vegetables, and perhaps some chutney for a sweet touch are all great choices. Hard-boiled eggs and slices of ham or roasted turkey can also be added to taste to make filling and protein-packed sandwiches. Make wraps using flour tortillas, or keep it gluten free using corn tortillas. Serve it with corn chips, rice or corn cakes, or crackers for an easy appetizer. Stuff small peppers or add a spoonful of the mixture between cucumber slices. This spread is as versatile as it is tasty.
For this recipe, you can hand chop everything and mix it together, but if you have a food processor, it doesn't get easier than that. Filling and nutritious, these sandwiches or wraps can be served with a green salad on the side or a small bowl of soup for a balanced and wholesome meal. Although the recipe is dairy free and keto friendly (that is, if the mayonnaise you are using is low in carbs and sugar), our preparation does contain eggs. If you need to keep it egg free, use a vegan mayonnaise to substitute or make a dairy-full version by replacing the mayonnaise with a mixture of sour cream and full-fat Greek yogurt in equal parts. For a spicy version, add Sriracha to taste or a few dashes of your favorite hot sauce.
For the Spread:
1 pound roast beef, cooked
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/2 cup bread and butter pickles, drained
1/2 to 1 cup mayonnaise, more to taste
1 tablespoon pickle juice, to taste, optional
1/2 teaspoon onion powder, optional
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
12 slices bread, whole wheat or white
2 tablespoons unsalted butter, optional
6 leaves lettuce
1/2 cup sliced red onion
Gather the ingredients.
Place beef, 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.
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.
Place another slice of bread on top, and slice diagonally. Serve immediately or store in the fridge for up to 4 hours.
- 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.