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.
ROAST BEEF OPEN FACED SANDWICH (SMøRREBRøD)
ZWT6 Denmark. There are hundreds of combinations and varieties of smørrebrød available but this is a classic. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread ('rugbrød') that most Danish sandwiches are made with. Your best is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. From http://www.thecopenhagenreport.com.
Provided by UmmBinat
Categories Low Cholesterol
Time 5m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 6
Steps:
- Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion ('ristet løg') open faced.
- In Denmark, Danish sandwiches are typically eaten with a fork and knife.
Nutrition Facts : Calories 1174.8, Fat 15, SaturatedFat 2.8, Sodium 2993.8, Carbohydrate 219.1, Fiber 26.3, Sugar 17.5, Protein 38.6
OPEN-FACE ROAST BEEF SANDWICH
With a little advance preparation, the components for this hearty sandwich can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Prep: Preheat oven to 450 degrees. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.
- In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
- Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.
Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 2 g, Protein 44 g
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 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
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