Best Open Face Roast Beef Sandwiches Recipes

HOT OPEN-FACE ROAST BEEF SANDWICHES

Steps:

• Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
• Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
• Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.

HOT OPEN FACE ROAST BEEF SANDWICHES WITH TATERS

Steps:

• 1. PREP/PREPARE
• 2. THE BEEF
• 3. Gather your ingredients.
• 4. Dust the chuck roast with salt and pepper.
• 5. Add the grapeseed oil to a large heavy-bottomed pot, over medium heat.
• 6. When the oil begins to shimmer, add the roast, and sear on all sides.
• 7. Remove roast from the pot, and reserve.
• 8. THE SAUCE
• 9. Place a rack in the lower position, and preheat the oven to 330f (165c).
• 10. Whisk the flour into the beef stock, and reserve.
• 11. Add the onions carrots, celery, and garlic to the pot, over medium low heat.
• 12. Cook them until they begin to soften and release some of their liquids, about 5 to 7 minutes.
• 13. Add the tomato paste, Dijon mustard, and tamari sauce, and stir until incorporated.
• 14. Add the beef stock/flour mixture, and stir to combine.
• 15. Bring up to a simmer, and allow the mixture to thicken, about 4 to 6 minutes.
• 16. Return the roast to the pot; along with the rosemary, and thyme sprigs.
• 17. Cover the pot and place in the preheated oven for 3 hours.
• 18. After 3 hours, remove the roast from the pot, and strain out, and discard the veggies from the sauce.
• 19. Return the sauce, and the roast to the pan, cover and place back into the oven, until the beef is fork tender, about another hour.
• 20. THE SANDWICH
• 21. Place the toasted bread on a plate, and add the provolone cheese, and tomato.
• 22. Cut some thick slices of the beef, and place on top of the bread.
• 23. Add the mash potatoes to the side.
• 24. Drizzle with the yummy beef sauce. Enjoy
• 25. Chef's Note: I have served this dish without the bread... just the beef, potatoes, and that yummy gravy.
• 26. Keep the faith, and keep cooking.
• 27. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

OPEN-FACE ROAST BEEF SANDWICHES

Steps:

• In a small bowl, combine sour cream and horseradish; season with salt and pepper.
• Toss watercress with vinegar and oil; season with salt and pepper. Place beef on each of four bread slices; top with horseradish cream. Serve with watercress salad.

OPEN-FACE ROAST BEEF SANDWICHES

Steps:

• Heat broiler.
• Spread bread with dressing; place, cut sides up, on baking sheet. Top with meat and cheese.
• Broil, 4 inches from heat, 2 min. or until meat is heated through and cheese is melted.
• Toss lettuce with dressing. Cover sandwiches with lettuce mixture and onions. Cut each sandwich in half to serve.