Hot Open Face Roast Beef Sandwiches Food

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH

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.

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-FACED HOT ROAST BEEF SANDWICH

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.

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.

OPEN-FACED BEEF SANDWICHES

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.

OPEN-FACE ROAST BEEF SANDWICHES

Steps:

• Mix mayo, lemon juice, mustard & sugar.
• Spread mayo mixture over bread slices & place roast beef slices on top.
• Place 2 orange slices atop the roast beef, sprinkle w/celery salt & serve.
• NOTE: The recipe includes this note: "This recipe is an excellent way to use up any leftover roast beef from a Sun roast & is equally good w/slices of lamb or pork.".

OPEN-FACED ROAST BEEF SANDWICHES

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.

HOT ROAST BEEF SANDWICHES

Steps:

• In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.