Open Faced Roast Beef Sandwich Food

OPEN-FACED BROILED ROAST BEEF SANDWICH

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.

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 SANDWICH RECIPES | OPEN-FACED ROAST BEEF & TURKEY SLIDERS

Steps:

• Preheat oven to 350 degrees
• Divide the 24 count package of King Hawaiian Rolls into six equal sections, using a bread knife cut each section in half lengthwise.
• Place the six sections on a large sheet pan, and top each section with marinara sauce.
• Top each section with shredded cheese.
• Add sliced deli turkey to three sections and sliced deli roast beef to the remaining three sections.
• Top each section with more marinara sauce, add red onions, and more cheese.
• Place the sheet pan on the center rack of a preheated 350-degree oven and bake for 15 minutes.
• Remove the Open-Faced Roast Beef & Turkey Sliders from the oven.
• Top with fresh sprigs of thyme and rosemary.

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 LEFTOVER HOT ROAST BEEF SANDWICHES

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!

OPEN-FACED ROAST BEEF SANDWICHES

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.

HOT OPEN FACE BEEF SANDWICHES

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.

ROAST BEEF OPEN FACED SANDWICH (SMøRREBRøD)

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.

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 FACED POT ROAST SANDWICHES ( CROCK POT )

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.

OPEN-FACED ROAST BEEF SANDWICH

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!

OPEN-FACED ROAST BEEF SANDWICHES

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!

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.

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.

OPEN-FACE ROAST BEEF SANDWICHES

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.

OPEN FACED ROAST BEEF SANDWICH

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.

INSTANT POT OPEN-FACED HOT BEEF SANDWICHES RECIPE

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).

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.