Roast Beef Sandwiches never last long at a party, so be sure you make a great deal of them! These mini size delicacies are gonna be so good, that everyone would not stop.
1 beef top round roast (3 pounds)
3 teaspoons kosher salt
2 teaspoons crushed dried rosemary
2 tablespoons olive oil, divided
2 teaspoons pepper
2 cups mild giardiniera, drained
1 cup reduced-fat mayonnaise
2 tablespoons stone-ground mustard
1 to 2 tablespoons prepared horseradish
24 Hawaiian sweet rolls, split
Sprinkle roast with salt and rosemary; wrap tightly in plastic. Refrigerate at least 8 hours or up to 24 hours.
Preheat oven to 325°. Unwrap roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides.
Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold.
Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish.
To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.
20 pimiento-stuffed olives, drained and patted dry
ASSEMBLY: 40 frilled toothpicks
Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.
Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers.
Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.