Tuesday, November 25, 2008

Mini Roast Beef Sandwiches with Green Chile Mayo

About 8 years ago, I went to a bunko party for the first time at a friend's home just down the street. We'd just bought our first house, and I jumped at the chance to meet some other moms in the neighborhood. Unfortunately, I didn't join the bunko league after that night because the conversation around the tables were all subjects I didn't care to participate in (and that's all I'm going to say about that).

We'd all brought finger food to share, and the hostess made these awesome little sandwiches. I told her I had to have the recipe. She said they were really easy...and told me on the spot how to make them. I didn't even write it all down until much later. Every time I make these and take 'em to a party, they are scarfed down.

If you want, you can use real mayo in these sandwiches instead of Miracle Whip. Don't hold it against me if you're not a Miracle Whip family like we are. We are not fans of real mayo, sorry! I won't hold it against you either :-) I also don't see why you couldn't use turkey or ham if roast beef isn't your beef. (Okay, that was bad, wasn't it?)

Roll up your sleeves, and let's get to work!

Mini Roast Beef Sandwiches with Green Chili Mayo

2 cans (8 count each) refrigerated biscuits
2 tablespoons butter, melted
1/3 cup Miracle Whip or mayonnaise
1 can (4 ounces) chopped green chilies, drained
1/2 cup seasoned bread crumbs
1 tablespoon dried parsley flakes
1/2 pound deli style roast beef
2 cups shredded monterrey jack cheese

Preheat oven to 375 degrees (or whatever your can of biscuits says). Combine the seasoned bread crumbs and dried parsley in a shallow bowl.

Take the biscuits out of the cans, and arrange on a large baking sheet. Use a pastry brush and coat the top of each biscuit with the melted butter, and then dip into the breadcrumbs.

Place back down on the baking sheet and repeat with the remaining biscuits.

Bake for about 12 minutes or until the tops are a nice golden brown.

Set aside until they are cool enough to handle, and then split each biscuit in half. Leave the oven on...you'll see why in a minute :-)

In a small bowl, combine the chopped green chilies and Miracle Whip/mayo.

Now, let's set up our work station. Lay out the roast beef, cheese, biscuits, and green chile mayo. We're going do this assembly line style.

Place the bottom half of a biscuit on your work surface. Top with one slice of roast beef. I usually tear it into pieces so it fits nicely on the biscuit. Spoon on two teaspoons of the mayo, and then some monterrey jack cheese.

I know you may want to put more of the mayo on, but don't. We're going to put these back in the oven, and if you put too much mayo on, it leaks out of the sandwich and makes a bit of a mess.

Repeat with the remaining biscuits, roast beef, green chile mayo, and cheese. Put these little guys back in the oven (still at 375 degrees) for about 3-5 minutes or until the cheese is all melted and gooey.

Cap the sandwiches with the biscuit tops, add a toothpick to secure, and serve.

These should disappear in a snap. They're perfect for a Super Bowl Party, school luncheon, block party, or poker night for your hubbys. Enjoy!

God Bless your table tonight!

No comments: