Norwood Platter

2013-08-24
  • Yield : 6 servings
  • Cook Time : 20m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Ingredients

  • Oil, for sauteing
  • 2 green peppers, seeded and sliced
  • 2 onions, sliced
  • 8 slices bologna
  • 6 slider rolls
  • Mustard (recommended: Weber's)
  • 1 pound top round roast
  • Olive oil
  • Salt, cracked black pepper
  • 6 kimelweck rolls
  • Horseradish

Method

Step 1

Preheat the grill over medium-high heat and preheat the oven to 275 degrees F.

Step 2

For the slider: Coat a saute pan with oil and put over medium-high heat. Add the peppers and onions and saute until tender.

Step 3

Grill the bologna and set aside.

Step 4

Layer the pepper mixture and the bologna onto slider rolls. Arrange the sliders on individual plates alongside a dollop of mustard.

Step 5

For the beef on 'weck: Rub the roast with olive oil and sprinkle with salt and pepper, to taste. Sear on the grill, then transfer the meat to a roasting pan. Put it into the preheated oven until it reaches desired temperature. Remove the roast from the oven to a cutting board and let it rest before slicing. Fill the rolls with the beef and arrange on plates with dollop of horseradish.

Leave a Reply

Your email address will not be published. Required fields are marked *