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 POT ROAST SANDWICH RECIPE - (4.7/5)
Provided by davidv
Number Of Ingredients 16
Steps:
- Add the oil to the inner pot of a pressure cooker and activate the browning setting. One at a time, brown each piece of chuck roast and then turn the unit off. Place both pieces of browned chuck roast into the cooker. Add the wine, stock, carrots, onion, celery, garlic, rosemary, and thyme. Place the lid on the cooker and close the pressure valve. Set the cooker timer on high pressure for 50 minutes. When timer reaches zero, turn the cooker off. Open the pressure valve and release the steam. When the steam has released, remove the lid. Preheat the oven to 350°F. Remove the meat from the cooker and place it in a casserole dish, leaving the broth and vegetables in the cooker. With 2 forks, shred the meat into 1" pieces and set it aside. With a fork or potato masher, crush the carrots into the broth. Activate the browning setting and sauté for 5 minutes. Combine the cornstarch and water in a small bowl. When the broth and vegetables come up to a simmer, stir in the cornstarch mixture, salt, and pepper. Simmer until thickened. Turn the cooker off. Add the meat back into the cooker and stir until coated with the sauce. Lay out the slices of bread on a baking sheet. Divide the meat mixture over the bread and top each "sandwich" with a slice of cheese. Bake for about 5 minutes, or until the cheese is melted. Power Pressure Cooker XL Prep Tips: To brown the meat, use the "Meat/Chicken" setting and adjust the time to 20 minutes. Use "Warm/Cancel" to turn the unit off. To pressure-cook the meat, secure the lid, close the pressure valve, and hit the "Meat/Chicken" button. Adjust the time to 50 minutes. Hit "Warm/Cancel." To make the gravy, use the "Beans/Lentils" setting. When thick, hit "Warm/Cancel."
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.
ROUND 2 RECIPE - OPEN FACED ROASTED PORK SANDWICH
Steps:
- In a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through.
- Preheat the oven broiler.
- Spread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.
- Preheat the oven to 325 degrees F.
- In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
- Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.
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 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 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
POT ROAST SANDWICH
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 20 (5-ounce) portions
Number Of Ingredients 18
Steps:
- For the pot-roast sandwich:
- Preheat oven to 350 degrees F.
- On a cutting board, cut the flat bottom round into 3-inch pieces. Season cut meat on both sides with kosher salt and black pepper. Add the meat to a lightly oiled griddle and brown well on both sides. Transfer the browned meat in a deep roasting pan. Add the chopped carrots, celery and onions around meat along with the bay leaves and fresh thyme. Pour in the water, cover with foil, and put into the oven for 3 hours. Remove the roasting pan from the oven and discard the foil. Remove the meat to a clean sheet pan and allow to cool slightly. Strain the liquid into a clean container and store in the refrigerator for future use. When the pot roast is cool enough to handle use clean latex gloves to shred the pot roast. Put the shredded meat into portion-size bags each weighing 5 ounces.
- Plating the pot roast sandwich: Heat the pot roast liquid in a small pot over low heat.
- For each serving:
- Split and butter an old fashioned bun and warm it on the griddle for about 1 minute. On an oval platter put 3 ounces of coleslaw at the 3:00 position with a pickle slice. Now put the lightly browned old fashioned bun at the 12:00 and 6:00 position. Place 3 ounces of French fries into the deep-fat fryer and cook until they are a light brown. Remove the French fries from fryer to paper towels to drain, and then season with the depot spice. Put the seasoned French fries at the 9:00 position. Dip the portion of pot roast into the hot liquid and put on the bottom of the bun, using a slotted spoon. Ladle 3 ounces of brown gravy over the pot roast and French fries. Top with 1-ounce of fried onions, and then lean the top of the bun against it. Serve at once.
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 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 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-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.
INSTANT POT OPEN-FACED HOT BEEF SANDWICHES RECIPE
These Instant Pot Open-Faced Hot Beef Sandwiches is juicy, full of flavor and the perfect dinner for those chilly Fall evenings!
Provided by Camille Beckstrand
Categories Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
- Add the roast to the Instant Pot.
- In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
- Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
- Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
- Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
- When cooking is done, allow roast to do a natural release (at least 30 minutes - the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
- Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
- Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
- To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).
Nutrition Facts : Calories 218 kcal, Carbohydrate 1 g, Protein 34 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 336 mg, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
HOT OPEN-FACED SANDWICH
I used to get this all the time at a nearby coffee shop when I was in college, and it's still a favorite lunch. At home, I generally use whole wheat instead of the original white bread, mustard instead of mayonnaise and a slice of processed cheddar cheese instead of American. Tastes great either way. Really be generous with the pepper!
Provided by echo echo
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread mayo on the bread.
- In sequence, place on the bread the ham, cheese& tomato.
- Generously shake pepper over all.
- Place under broiler until cheese starts to melt.
Nutrition Facts : Calories 253, Fat 15.3, SaturatedFat 5.7, Cholesterol 32.1, Sodium 742.6, Carbohydrate 19.1, Fiber 0.8, Sugar 2.5, Protein 9.8
More about "open faced pot roast sandwich recipe 475 food"
CROCK-POT OPEN-FACED ROAST BEEF SANDWICHES
From parade.com
OPEN FACED LEFTOVER HOT ROAST BEEF SANDWICHES
From faithfamilyandbeef.com
OPEN FACE POT ROAST MELT | HVK® RECIPES | HIDDEN …
From hiddenvalleykitchens.com
LEFTOVER POT ROAST SANDWICH – BERLY'S KITCHEN
From berlyskitchen.com
10 BEST OPEN FACED ROAST BEEF SANDWICH RECIPES
From yummly.com
OPEN-FACED POT ROAST SANDWICH — RECIPES — QVC.COM
From qvc.com
10 BEST OPEN FACE SANDWICH RECIPES | YUMMLY
From yummly.com
15 OPEN-FACED SANDWICH RECIPES TO TRY - PUREWOW
From purewow.com
OPEN-FACED POT ROAST SANDWICH - BEEF LOVING TEXANS
From beeflovingtexans.com
Cuisine AmericanCategory Burgers, Sandwiches & WrapsServings 10Total Time 8 hrs
- Blot Chuck Roast dry with paper towels and season with salt and pepper. Add olive oil to large skillet. Over high heat, brown roast on all sides. About 3 minutes per side.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until it is tender and pulls apart with a fork effortlessly. Remove the roast from the cooker and shred using two forks. Return the shredded meat to the cooker.
- In a separate bowl mix cornstarch with 1 Tbsp. cold water until corn starch is dissolved. Add cornstarch mixture to slow cooker and simmer to thicken.
WORLD'S BEST OPEN-FACED POT ROAST SANDWICH
From shotgunred.com
HOW TO MAKE AN OPEN-FACED POT ROAST SANDWICH - YOUTUBE
From youtube.com
OPEN-FACED ROAST BEEF SANDWICH - CUISINE ADVENTURES
From cuisineadventuresfoods.com
POT ROAST SANDWICH RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HOT OPEN FACED ROAST BEEF SANDWICH RECIPE - FLAVORITE
From flavorite.net
OPEN FACED ROAST BEEF SANDWICH RECIPE | BREN HAAS
From brenhaas.com
OPEN FACED POT ROAST SANDWICH - PINTEREST.COM
From pinterest.com
POT ROAST OPEN-FACED SANDWICHES | POT ROAST, ROAST RECIPES, OPEN …
From pinterest.com
OPEN FACED ROAST BEEF SANDWICH - THE COOKIE ROOKIE®
From thecookierookie.com
15 FANTASTIC OPEN FACED SANDWICHES | EASY AND TASTE RECIPES
From edelweissbakeryfl.com
OPEN FACE BEEF ROAST SANDWICHES - BOOYAH BUFFET
From booyahbuffet.com
THE BEST SLOW COOKER OPEN-FACED ROAST BEEF SANDWICHES
From cheffing-around.com
ROAST BEEF OPEN FACED MINI SANDWICHES - TASTE OF THE FRONTIER
From kleinworthco.com
OPEN-FACE ROAST BEEF SANDWICH - GO FOOD
From gofoodfood.cc
130 BEST OPEN FACED SANDWICHES IDEAS | RECIPES, COOKING RECIPES, …
From pinterest.com
OPEN FACE HOT ROAST BEEF SANDWICH WITH GRAVY | RECIPE | HOT …
From pinterest.ca
BOB EVANS POT ROAST SANDWICH RECIPE - SECRET COPYCAT RESTAURANT …
From secretcopycatrestaurantrecipes.com
OPEN FACED ROAST BEEF AND CHEDDAR SANDWICH RECIPE
From sixdollarfamily.com
OPEN-FACED ROAST BEEF SANDWICH CASSEROLE - SIMPLY SATED
From simplysated.com
OPEN FACED ROAST SANDWICH | MANDY'S RECIPE BOX
From pinterest.com
OPEN-FACED ROAST BEEF SANDWICH NUTRITION FACTS - GO FOOD
From gofoodfood.cc
OPEN-FACED HOT BEEF SANDWICH - GRILL - GRILLSEEKER
From grillseeker.com
OPEN FACE HOT ROAST BEEF SANDWICH WITH GRAVY | RAYMOND'S FOOD
From raymonds.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love