Old Fashioned Hot Open Faced Roast Beef Sandwich Food

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HOT ROAST BEEF SANDWICHES



Hot Roast Beef Sandwiches image

If you like something quick and easy, try this. You can easily make variations to your liking. Served on fresh bakery rolls this is sure to be a hit for those you serve.

Provided by JKompelien

Categories     Lunch/Snacks

Time 3h10m

Yield 15 serving(s)

Number Of Ingredients 4

3 lbs beef chuck roast
1 ounce dry onion soup mix
1 beef bouillon cube
3 ounces sliced mushrooms, with juice

Steps:

  • Cook beef until tender.
  • Pull apart into shreds, saving beef juice.
  • Use no salt as this contains boullion.
  • Mix all ingredients into beef mixture and reheat.
  • Perfect in a crockput.
  • Serve on fresh rolls.

Nutrition Facts : Calories 238.9, Fat 17.9, SaturatedFat 7.2, Cholesterol 62.7, Sodium 246.4, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 17

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH



Old-Fashioned Hot Open-Faced Roast Beef Sandwich image

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

2 -4 cups leftover roast beef
2 -4 cups leftover gravy
salt and pepper
fresh herb, of your choice (optional)
1 cup finely minced onion, sauteed lightly (optional)
8 slices bread, of your choice

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



Hot Open-Face Roast Beef Sandwiches image

Provided by Food Network Kitchen

Time 48m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds red-skinned potatoes, pierced with a fork
4 tablespoons unsalted butter
3/4 to 1 cup milk
Kosher salt and freshly ground pepper
1/2 medium onion, sliced
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
2 teaspoons Worcestershire sauce
4 thick slices sourdough bread
3 tablespoons dijon mustard
1 tablespoon prepared horseradish
3/4 pound sliced roast beef
1/2 bunch watercress, woody stems removed
1/4 cup chopped fresh parsley

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 BEEF SANDWICH



Hot Beef Sandwich image

It's an open-faced sandwich served in diners. Very kid friendly and warm comfort food made with leftover pot roast and mashed potatoes. Cooked in microwave.

Provided by Dienia B.

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 cup mashed potatoes
2 slices bread
1 cup beef gravy
1 cup pot roast

Steps:

  • On plate put mashed potatoes.
  • Put slices of bread beside the potato.
  • Put slices of pot roast on bread.
  • Pour gravy on top of everything
  • Cook in microwave 3 minutes or until hot.

Nutrition Facts : Calories 430.8, Fat 8.3, SaturatedFat 3.7, Cholesterol 11.2, Sodium 2194.5, Carbohydrate 73.4, Fiber 5.3, Sugar 5.8, Protein 16.6

HOT OPEN FACE BEEF SANDWICHES



Hot Open Face Beef Sandwiches image

Hot open faced sandwiches on thick slices of toasted sourdough bread topped with big chunks of slow cooked roast beef in savory rich gravy, topped with grilled onions and mushrooms.

Provided by Norine Rogers

Categories     Soups, Salads, & Sandwiches

Time 7h10m

Number Of Ingredients 17

2 - 2.5 lbs. of stew beef
1 envelope beefy onion soup mix
2 cups of beef broth
1/2 tsp oregano
1/2 tsp crushed rosemary
1/2 tsp basil
1/2 tsp black pepper
1/2 tsp salt
1 cup of water
1/4 cornstarch
2 Tablespoons olive oil
1 medium onion, thinly sliced
2 cups sliced mushrooms
2 tsp minced garlic
1 loaf round sour dough bread, cut into 1 inch slices
2 Tablespoons butter, softened
chopped parsley for garnish

Steps:

  • Place stew meat in slow cooker. Sprinkle with 1 envelope of beefy onion soup mix. Add 2 cups of beef broth. Add 1/2 teaspoon oregano, rosemary, black pepper, salt, and basil.
  • Cover and cook on low for 6 hours. At the 6 hour mark add 1 cup of water mixed with 1/4 cup of corn starch. Stir slow to combine. Cover and cook another hour to hour and half or until gravy has thickened.
  • During last half hour of cook time in a large skillet add 2 Tablespoons Olive Oil over medium high heat. Add sliced onions and garlic. Saute until onions are translucent and slightly browned. Remove from pan and set aside.
  • In same skillet saute mushrooms until tender. Add onions and garlic in with mushrooms. Turn off heat.
  • Butter 1 inch thick slices of bread and toast both side on hot griddle until golden brown.
  • Spoon meat and gravy over toasted bread. Top with mushrooms and onions. Garnish with parsley. Serve immediately.

Nutrition Facts : Calories 1063 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 384 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 133 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 slice of bread, Sodium 1351 grams sodium, Sugar 6 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

OPEN-FACED BEEF SANDWICHES



Open-Faced Beef Sandwiches image

"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

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

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 LEFTOVER HOT ROAST BEEF SANDWICHES



Open Faced Leftover Hot Roast Beef Sandwiches image

Simple yet delish way to use up leftover pot roast.

Provided by Terryn

Time 30m

Number Of Ingredients 1

3 cups beef broth, or leftover cooking liquid from the roast 6 tablespoons flour 4 slices bread Mashed potatoes, warm and ready to serve 1 pound leftover pot roast, cubed or shredded and reheated

Steps:

  • 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!

HOT OPEN FACED ROAST BEEF SANDWICH



Hot Open Faced Roast Beef Sandwich image

Good way to use leftover pot roast beef and gravy! Note that this recipe makes four sandwiches with two slices of meat per sandwich, or depending upon how much meat and gravy you wish to use.

Provided by Flavorite

Categories     Entree,Dinner

Number Of Ingredients 6

2 -4 cups leftover roast beef
2 -4 cups leftover gravy
salt and pepper
fresh herbs, of your choice (optional)
1 cup finely minced onion, sauteed lightly (optional)
8 slices bread, of your choice

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 ROAST BEEF SANDWICH



Open-Faced Roast Beef Sandwich image

The amounts listed are only a guideline you may adjust to taste, make certain that the cheese is always on the top, this is a great way to use up cooked roast beef or deli roast beef --- FOR PARTY APPETIZERS instead of using buns replace with small party size pumpernickle bread slices that have been toasted, follow as directed only using smaller amounts.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 9m

Yield 4 serving(s)

Number Of Ingredients 8

2 hoagie rolls, sliced and toasted
8 teaspoons mayonnaise (use about 2 teaspoons per slice (or more)
4 -8 teaspoons coarse ground mustard (use about 1-2 teaspoons per slice or to taste)
1 lb thinly sliced cooked beef
1 large tomatoes, thinly sliced
thinly sliced red onion (use as much as desired)
4 -8 slices mozzarella cheese or 4 -8 slices provolone cheese
salt & freshly ground black pepper (to taste)

Steps:

  • Set oven to broiler heat.
  • Place the toasted bun halves on a baking sheet.
  • Lightly spread with mayonnaise then mustard.
  • Layer as follows starting with roast beef then sliced tomato, red onion, salt, pepper the sliced cheese on top.
  • Broil 3-6 inches from the heat for about 2-4 minutes or until the cheese has melted and is lightly browned (keep an eye on it this will brown fast).
  • Delicious!

Nutrition Facts : Calories 529.5, Fat 30.9, SaturatedFat 12.2, Cholesterol 124, Sodium 535.2, Carbohydrate 20, Fiber 1.4, Sugar 2.7, Protein 40.9

OPEN-FACED ROAST BEEF SANDWICHES



Open-Faced Roast Beef Sandwiches image

For an open-faced lunch or dinner favorite, cook tender, thinly sliced roast beef in McCormick® Simply Better Brown Gravy. Made with real ingredients, the gravy adds bold, savory flavor the whole family will love. Cook meat in the rich gravy, pile onto bread with provolone cheese and enjoy!

Provided by McCormick

Categories     Sandwiches, Wraps, and Tortillas,

Yield 4

Number Of Ingredients 6

2 tsps vegetable oil
1 medium onion sliced
1 container (12 oz) simply better beef gravy
1/2 pound thinly sliced roast beef
4 slices Italian bread (cut 1 to 1 1/4-inch thick)
4 slices provolone cheese

Steps:

  • Heat oil in large skillet on medium-high heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add gravy and roast beef; cook until heated through, stirring occasionally.
  • Place bread slices onto 4 serving plates. Top bread evenly with the cheese slices and roast beef mixture.

Nutrition Facts : Calories 354 Calories

MINI HOT ROAST BEEF SANDWICHES



Mini Hot Roast Beef Sandwiches image

Make and share this Mini Hot Roast Beef Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons diced red onions
8 mini hamburger buns, split
12 ounces thinly sliced deli roast beef
1 avocado, thinly sliced
4 slices monterey jack cheese

Steps:

  • Preheat broiler.
  • In a small bowl, combine mustard, vinegar, olive oil, parsley, and red onion; set aside.
  • Place buns on a large baking sheet.
  • Brush bottom halves of buns with mustard mixture.
  • Arrange roast beef, avocado, and cheese over top of mustard (leave top halves of buns bare).
  • Leave buns open-faced and broil on high for 2 minutes or until sandwiches are warm and cheese is melted.
  • Cover with top halves and serve immediately.

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