Hot Roast Beef & Swiss Sandwiches with Horseradish Mayo

It’s football time and I’m so excited!

Get ready for some serious good eating. Here’s the first installation.

Spicy, savory, sweet…this sandwich is so good, and easy to make. Fancy up the plain ‘ol roast beef sandwich with some spicy horseradish mayo and caramelized red onions.

Put it all on a buttered pretzel bun and oh…devoured. Pronto.

Hot Roast Beef & Swiss Sandwiches with Horseradish Mayo

  • 2/3 to 3/4 pound good quality deli sliced roast beef (I like Boar’s Head brand)
  • 4 thick slices Swiss cheese
  • 2 1/4-inch slices of red onion, broken into rings
  • 1/2 tablespoon butter, plus more for rolls
  • 2 pretzel sandwich rolls
  • 1/4 cup mayonnaise
  • 1 teaspoon prepared horseradish
  • freshly ground pepper

In a small bowl, combine mayo, horseradish and a small amount of pepper. Stir and set aside.

In a medium nonstick pan over high heat, melt the butter. Reduce heat to medium-high and add onions, cooking until browned and soft, about 5 minutes. Put onions in a bowl and set aside.

Halve and butter the inside of each slice of pretzel roll. Place butter side down in the pan and let cook until browned, 1-2 minutes. Place buns on a plate.

Turn heat to medium-low. In same pan, add the roast beef slices. Using tongs, toss the slices until evenly browned and warmed through, 2-3 minutes. Form meat into 2 piles in the pan and top each with 2 slices of Swiss cheese. Turn off the heat.

When cheese is beginning to melt, use a spatula to transfer the meat pile to each of the pretzel buns. Top with the cooked onions, and spread the horseradish mayo on the top half of the roll. Open mouth, shove sandwich in, and enjoy!


Crispy Oven-Baked Chicken Wings

Happy Birthday America!  In honor of your day, I made an American favorite…chicken wings!  I’ve made these many times before and to help control calories, I bake them for crisp skin.  No one ever cares that they’re not fried. Men will still eat these while watching football!

But I learned another secret that is the real key to tender, juicy, fall-off-the-bone wings: parboiling.  This means you semi-cook the wings in boiling water first.  It makes all the difference!

First – a little advice.  Don’t do what I did, and go buy the wings the day before the holiday…supermarkets mark them up double or more – ugh.  Buy ’em super cheap and freeze ’em until you need them.

You’ll never know they aren’t fried!

2014-09-27 16.43.19

these wings are blackened; see the recipe for instructions.

Crispy Oven-Baked Chicken Wings

Sauce will coat up to 4 pounds of wings.

  • chicken wings, up to 4 pounds
  • 6 tablespoons butter
  • 2 tablespoons canola oil
  • 1/4 cup hot sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon mustard powder
  • few dashes of Worchestershire sauce
  • juice of 1/2 large lemon

for the blackened seasoning, as pictured, add the following to everything above:

  • 4 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoons coriander
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1-2 teaspoons ground pepper

Melt the butter in a large bowl, and add the other ingredients.  Whisk to combine.

In a large pot filled halfway with boiling salted water, boil the wings for 10 minutes.  Remove onto paper towels and pat dry.

Toss the wings in the butter/hot sauce mixture, and lay in a single layer on a broiling pan.

Bake with convection at 400 degrees (or 425 without convection) for 20 minutes.  Flip wings over and continue cooking another 10 minutes or until wings are brown with the edges just starting to burn.

Serve with ranch dip (contains MSG):

  • 1 packet Hidden Valley Ranch dip mix
  • 8 ounces low fat sour cream
  • 8 ounces fat-free Greek yogurt

Serve immediately with carrots and celery.  Enjoy!