OPEN-FACED ROAST BEEF SANDWICHES
Arugula brings the zing in this recipe for eight "half" sandwiches. I serve four people because most who taste them want another. - Mary Price, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place roast beef on ciabatta slices. In a large bowl, combine arugula and romaine. In a small bowl, whisk remaining ingredients until blended. Drizzle over greens; toss to coat. Arrange over beef; serve immediately.
Nutrition Facts : Calories 150 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 422mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
OPEN-FACED BEEF SANDWICHES
"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
Nutrition Facts :
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.
BEEF AND HORSERADISH SAUCE SANDWICH
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
- To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
- Yield: 1 cup
OPEN-FACED BEEF SANDWICHES WITH GREENS AND HORSERADISH CREAM
From Cooking Light October 2008. This recipe calls for Texas toast. A 1.4 ounce slice of Italian or French bread may be substituted.
Provided by GibbyLou
Categories Lunch/Snacks
Time 40m
Yield 4 open faced sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare cream, combine horseradish, sour cream, and creme fraiche in a small bowl; cover and chill.
- Preheat broiler.
- To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 tsp salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.
- Sprinkle steak with 1/8 tsp salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 tsp salt in a bowl, and toss to coat.
- Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.
Nutrition Facts : Calories 387.1, Fat 16.4, SaturatedFat 6.7, Cholesterol 89.9, Sodium 551.3, Carbohydrate 30.7, Fiber 3.6, Sugar 8.4, Protein 28.7
OPEN FACED ROAST BEEF SANDWICH
Make and share this Open Faced Roast Beef Sandwich recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time 18m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- Open up hoagie rolls and lay on roast beef.
- Over top of that place potatoes and onions.
- Top with gravy and then cheese.
- Bake on 350 for 10 minutes and then broil for 3.
Nutrition Facts : Calories 802.8, Fat 32, SaturatedFat 14.4, Cholesterol 222.1, Sodium 5146.1, Carbohydrate 53.8, Fiber 3.3, Sugar 4.2, Protein 71.3
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