OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH
Make and share this Old-Fashioned Hot Open-Faced Roast Beef Sandwich recipe from Food.com.
Provided by Stella Mae
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice the roast into thin or thick slices as desired.
- Warm the slices of roast in microwave or oven.
- Heat the gravy in the microwave or on the stove top.
- Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
- Lightly toast or leave untoasted the sliced bread.
- Lay two slices of the sliced bread side-by-side on each plate.
- Lay one slice of warmed meat on each slice of bread.
- Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
- Serve at once or reheat each plate in the microwave.
OPEN-FACED BROILED ROAST BEEF SANDWICH
A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!
Provided by Evan
Categories Main Dish Recipes Sandwich Recipes Beef
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven on broiler setting.
- Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
- Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 23 g, Cholesterol 76.8 mg, Fat 19.2 g, Fiber 2 g, Protein 34.4 g, SaturatedFat 7.9 g, Sodium 1628.9 mg, Sugar 4.4 g
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
HOT OPEN-FACE ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Time 48m
Yield 4 servings
Number Of Ingredients 14
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.
OPEN-FACED BBQ BEEF SANDWICH
Provided by Food Network
Categories main-dish
Time P3DT13h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a wood fire or outdoor charcoal grill to medium heat.
- In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
- Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
- Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
- Preheat a wood fire or outdoor charcoal grill to medium heat.
- In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
- Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
- Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
- Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.
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-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 HOT ROAST BEEF SANDWICH
This delicious hot sandwich can be made with either left over roast beef or, in a pinch, with deli roast beef.
Provided by ebrunworth
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
- Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 33.1 g, Cholesterol 42.4 mg, Fat 7.5 g, Fiber 3.6 g, Protein 18.6 g, SaturatedFat 3.5 g, Sodium 1768.5 mg, Sugar 14.9 g
OPEN-FACE HOT BEEF SANDWICHES
You won't miss the second slice of bread when you try these open-face sandwiches with slow roasted roast beef, au jus gravy and French fried onions!
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 2 servings, two open-face sandwiches each.
Number Of Ingredients 5
Steps:
- Toss meat with gravy in medium microwaveable bowl; cover with paper towel.
- Microwave on HIGH 50 sec. or until meat mixture is heated through; stir.
- Place 2 bun halves, cut-sides up, on each of two serving plates. Top evenly with horseradish sauce and meat mixture; sprinkle with onions.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
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From faithfamilyandbeef.com
- Add 2 cups of the beef broth (or cooking liquid) to a small sauce pan. Heat over medium-high heat until the broth begins to simmer. Reduce the heat to medium and continue to simmer.
- In a measuring cup, whisk together the remaining cup of beef broth* (or cooking liquid) and the flour until the mixture is smooth and (mostly) free from lumps. Slowly pour the mixture, which I recently learned is technically called a slurry, into the simmering broth, gently stirring as you pour. Continue to simmer and stir until the broth thickens into gravy. Remove from heat.
- To assemble the sandwiches, lay a slice of bread on the plate. Place a spoonful of mashed potatoes on the bread, followed by the desired amount of leftover roast, and topped with the delish brown gravy you just made. Enjoy!
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