OPEN-FACED ROAST BEEF SANDWICHES
Open-Faced Roast Beef Sandwiches are real crowd pleasers, made with just a few ingredients that provide layers of flavor and texture. The beef is cooked in a slow cooker for an easy hands-off recipe with minimal prep.
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 8h30m
Number Of Ingredients 7
Steps:
- Spray slow cooker with nonstick spray. Place the beef roast inside and sprinkle with the four packets of seasoning.
- Pour Beef Broth over the roast.
- Cook on high for 6-8 hours or until tender.
- When cooked, strain the broth into a bowl and reserve.
- Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.
- Prepare the mashed potatoes. (See Note 1.)
- Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.
- Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with gruyere cheese.
- Serve with a knife and fork. Enjoy!
Nutrition Facts : Calories 591 kcal, Carbohydrate 7 g, Protein 60 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 205 mg, Sodium 805 mg, Sugar 1 g, Fiber 1 g, ServingSize 1 serving
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.
CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES
I have another tried and true French Dip recipe and also use another great one here on 'zaar, but when I went to make it the other day, I was lacking all of the ingredients to make either...so the following was born. Turns out everyone liked it better than either of my previous ones, so I figured I better post it for posterity!
Provided by Karen..
Categories Lunch/Snacks
Time 5h15m
Yield 10 sandwiches
Number Of Ingredients 9
Steps:
- Place roast in 4.5 - 6 quart slow cooker.
- Sprinkle with onion soup mix and then pour onion soup and beer over it.
- Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
- Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
- Remove meat and slice or shred; return to slow cooker and cover.
- Turn to low and let meat soak up the juices until ready to serve.
- Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.
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
OPEN FACE SANDWICHES
Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4
Number Of Ingredients 7
Steps:
- Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
- Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
- Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.
EASY ITALIAN ROAST BEEF FOR SANDWICHES (CROCK POT)
I came up with this after looking at everyone else's recipes and realizing I was missing at least one ingredient for every one I wanted to make. The result was the following and my family loved it.
Provided by Karen..
Categories Lunch/Snacks
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place roast in crock pot.
- Pour dressing on top and then sprinkle with onion soup mix.
- Place lid on crock pot and cook on low for about 10 hours.
- Remove meat from au jus and shred or slice.
- Place meat back in juices and sprinkle top with Italian seasoning; stir.
- Serve on toasted kaiser rolls.
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