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.
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 ROAST BEEF SANDWICHES
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
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
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 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-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
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
OPEN-FACED ROAST BEEF SANDWICH
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
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 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 ROAST BEEF SANDWICHES
This open-face sandwich showcases slow-roasted roast beef and mozzarella. (And a few surprise ingredients that take the flavor way beyond the classic.)
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Spread bread with dressing; place, cut sides up, on baking sheet. Top with meat and cheese.
- Broil, 4 inches from heat, 2 min. or until meat is heated through and cheese is melted.
- Toss lettuce with dressing. Cover sandwiches with lettuce mixture and onions. Cut each sandwich in half to serve.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
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.
OPEN FACED POT ROAST SANDWICHES ( CROCK POT )
I got this idea from a restaurant that is near my work in downtown Denver. I couldn't stop thinking about it so I came up with my own crock pot version. Enjoy!
Provided by cervantesbrandi
Categories Lunch/Snacks
Time 5h5m
Yield 6 sandwiches
Number Of Ingredients 9
Steps:
- Place the roast, water, onion soup mix, and celery salt in a crock pot and cook on low for 4-6 hours.
- Once the roast is done, place it on a platter, cover it and set aside.
- Place the garlic bread of your choice and bake on a baking sheet as instructed on the package.
- In a saute pan melt the butter on medium heat. Once the butter is melted add the flour and whisk to combine making sure to break up any lumps. Once the flour is completly incorporated into the butter pour the beef broth from your crock pot into the saute pan making sure to whisk it as you add the broth so that there are no lumps in the gravy. Cook the gravy on medium heat whisking it occasionaly to keep it from sticking at the bottom of the pan.
- While the gravy is cooking, start shredding your beef in about 2 inch chunks. Once the gravy has reduced by half add the chunks of beef in with the gravy and carefully stir to combine.
- The garlic toast should now be done, pull it out of the oven and set aside.
- Once the gravy and beef have come back to a simmer, place a slice of garlic toast on each serving plate and top them with about 3 tbsp of the beef and gravy and serve.
- Note: I serve these sandwiches with mashed potatoes and a vegetable medley but they are perfect served as just a sandwich. I have also added sauteed onions to the gravy while it reduces which also is wonderful.
Nutrition Facts : Calories 713.6, Fat 53.1, SaturatedFat 22.9, Cholesterol 177.8, Sodium 1720.5, Carbohydrate 13.5, Fiber 1.4, Sugar 3.8, Protein 43.5
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
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