Beef and Cheese Roll

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 slices of bread, crusts removed
  • pounds chopped beef
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground thyme
  • 2 tablespoons grated onion
  • ¼ cup finely chopped parsley
  • ½ pound mozzarella or Swiss cheese, thinly sliced
  • 2 tablespoons butter, melted
  • cups Tomato sauce 1 or Brown Sauce


    1. Preheat oven to moderate (375°F.).

    2. Wet the bread, press out excess moisture, and add bread to the meat.

    3. Add eggs, salt, mustard, pepper, thyme, onion, and parsley. Mix with the fingers until well blended.

    4. On a piece of wax paper press the meat into a thin rectangle. Spread cheese over meat and roll, beginning at a narrow end, using the paper to lift the meat and aid in the rolling.

    5. Carefully place the roll in a shallow baking pan with the joined edges of the meat underneath the roll. Brush with the melted butter. Bake for about forty-five minutes. Serve with tomato sauce or brown sauce to which pan drippings have been added.