Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
Want to make your family a delicious baked sandwich for dinner, but don’t want to heat up your kitchen (and your energy bill) with prolonged oven time? Then look no further than today’s low energy use recipe!
These loaded roast beef and white cheddar mini baked sandwiches feature a layer of sweet, crisp apple slices along with an addictive spread that combines figs, Dijon mustard, and fresh chopped rosemary. Add the garlic and rosemary flavored savory butter topping on the honey wheat rolls, and these sandwiches will feed a lot of hungry mouths Best of all, the dish requires minimal advance prep work and less than 10 minutes in the oven!
I created this recipe by selecting a few inventive ingredients I always enjoy combining on a cheese board. I then devised ways to incorporate the flavors effectively into user-friendly baked sandwiches anyone can create. Fresh sliced roast beef and white cheddar from the deli counter pair well with a sweet Dijon mustard sauce, and the fig preserves really complements the fresh rosemary and Honeycrisp apples. While rosemary is quite fragrant, it shouldn’t overpower the sandwich, so don’t be afraid of this fresh herb.
There are two keys to the quick cooking time in this recipe: 1) ingredient selection; and 2) oven temperature. By heating the oven to 400° F (204.4° C), we aren’t using a high heat range that makes the oven work hard. And by purchasing meats and cheese at the thinnest slice setting from the deli counter, it takes less time to heat the sandwiches through.
Also, it helps to not coat the sandwich tops with too much butter sauce. I love making different butter sauce to top baked mini sandwiches, but I keep it to 2 tablespoons for a dozen mini sandwiches or less. This keeps them from getting soggy on the bottom and too wet on top to brown in a short amount of time.
Get ready to enjoy one of the better sweet and savory roast beef sandwiches you will ever taste!
Fig, Apple, and Rosemary Mini Roast Beef Sandwiches
- 12 Honey wheat dinner rolls
- 2 tbsp. Fig preserves/jam
- 3 tbsp. Dijon mustard
- 1 tsp. Honey
- 1/8 tsp. Cracked black peppercorns
- 1 ½ tsp. Fresh minced rosemary for sauce spread (if using dried rosemary, use only ½ tsp.)
- ½ lb. White cheddar cheese, thinly sliced
- ¾ lb. Roast beef, thinly sliced
- 1 Honeycrisp apple, thinly sliced
- 2 tbsp. Butter
- 1 tsp. Minced garlic
- ¼ tsp. Fresh minced rosemary for butter topping
- 1/8 tsp. Sea salt
1) In a mixing bowl, combine the fig jam/preserves, Dijon mustard, honey, and black pepper. Stir until smooth.
2) Finely mince the 1 ½ tsp. of rosemary. Add it to the fig mustard and stir until evenly distributed.
3) Cut the dinner rolls in half and evenly spread the fig mustard on both sides.
4) Place a layer of parchment paper in a baking pan large enough to fit all 12 rolls. Place the bottom halves of the rolls onto the paper.
5) Add the roast beef, making sure it is evenly distributed across all the rolls.
6) Place the Honeycrisp apple slices on top of the roast beef. Top the apples with the white cheddar slices.
7) Place the top halves of the rolls onto the cheese.
8) Melt the butter in the microwave for 30 seconds. Mix it with the garlic, extra ¼ tsp. minced rosemary, and sea salt. Pour the butter mixture over the sandwiches.
9) Bake at 400° F (204.4° C) for 9 minutes.
10) Use a sharp knife to cut each sandwich apart from the others and serve.
Present this sandwich with a simple side salad of arugula, sliced raw radish, and a bottled vinaigrette dressing for a lovely low energy use dinner!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan