This Roast Beef Sandwich Spread came about over the weekend when I had leftover beef that I needed to use, but not enough to serve a full second dinner from. I vaguely remembered my mother making something like this when I was younger, so I decided to give it a whirl myself. (Sorry, bad food processor joke.)
Anyway… my husband takes lunch with him to work every day, so I often make spreads on the weekend to speed up sandwich-making all week long. He loves tuna salad and chicken spread, but I didn’t have any of those meats leftover. I had plenty of leftover roast beef, though, so I decided to give roast beef sandwich spread a try. He used half the container on crackers yesterday, then ate more as a late-night snack last night, I have to assume this recipe’s a winner in his book.
- 1 lb. cooked roast beef, cubed
- ½ medium yellow onion, roughly chopped
- 3 stalks celery, roughly chopped
- 2 tablespoons dill pickle relish
- ¾ cup mayonnaise (or combination of mayo and Greek yogurt)
- 2 teaspoons horseradish
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- In a food processor, chop roast beef, onions, celery and pickle relish together. (Or chop by hand using a knife.)
- Add mayonnaise, horseradish, onion powder and garlic powder. Combine.
- Season to taste with salt and pepper.
- Serve on bread or crackers.
As you can see, it’s not really the most photogenic spread, but it’s sure easy to make. Since I used my food processor, I got the smooth, uniform texture I wanted due to some dental problems my husband’s been having (and because my son won’t eat sandwich spreads that obviously contain vegetables).
You could skip the processor and use a knife to chop your veggies larger if you like, or go ahead and process everything but the veggies and stir them in at the end. And, of course, feel free to play with the flavorings. Love horseradish? Bump it up! Prefer pickles? Add extra. It’s really up to you. I haven’t tried it, but I bet you could even use Dijon or a good grainy brown mustard in place of the horseradish, even.
Like I mentioned, my husband loved this stuff on rye crackers. I had it in the sandwich you see in the photo above and, let me just say, I’ll be making roast beef sandwich spread from now on when we have leftover pot roast. It beats the pants off a sandwich made using cold slabs of gray meat any day!
Equipment I Use To Make This:
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