Roast Beef Sandwich Spread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 29, 2012
I cut this recipe by half. I don't keep sweet pickle relish on hand, I used a couple of garlic dills and the juice from the garlic dills. My two boys thought this was good but my husband and I both thought it was too "ketchup-y". That's not a reflection of the recipe, it was just too much for us. Next time, I'll cut the ketchup back by half and increase the mayonnaise. Other than that, it was good. I used leftover roast and I think that made this extra flavorful.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Mar. 25, 2010
I made this yesterday..It was alright..Just reminded me of Tuna salad Without the tuna...
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Photo by Vampixen

Cooking Level: Expert

Home Town: Panama City, Florida, USA
Reviewed: Apr. 21, 2009
As with your other reader, we made this growing up with leftover roast and NEVER with ketchup. As an adult I like to add a little crunch to it with chopped cucumber or jicama but it is great as is!
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Photo by gapch1026
Reviewed: Jun. 1, 2008
I used deli roast beef and gherkins that I chopped by hand. (I skipped the onion.) Ate it as a spread with crackers and also rolled some in an iceberg lettuce leaf. A good quick lunch.
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Reviewed: Mar. 24, 2008
We used to make a sandwich spread like this when I was a kid, every time we made a roast. It's better without ketchup!! We used the old meat grinders you attach to the counter, and tasted until it was right. Quartered onions, whole baby dills and just let it grind up with the meat. Then mixed the mayo, salt and pepper. A few times in later years we ventured out and added chopped peperoncinis. Different, but still no comparison to the original. We ate it on white bread, sometimes with a slice of cheese. Sometimes we spread mayo on the bread because it was easier to add that way and we used less mayo in the spread itself since some liked their sandwiches a bit drier, or healthier.
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Photo by Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA
Living In: Springfield, Oregon, USA

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Reviewed: Sep. 1, 2007
I used canned corned beef to substitute the roast beef (didn't add salt, of course!) and my husband insisted on using Worcestershire sauce, so I didn't put in the pickle juice. My husband loves beef but most of my beef dishes are too hot for lunch. This spread was a marvelously cool beefy meal on a hot summer day, so both my husband and I were very happy with it!
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Cooking Level: Beginning

Home Town: Petaling Jaya, Selangor, Malaysia
Living In: Taman Tun Dr Ismail, Kuala Lumpur, Malaysia

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