Roast Beef Open Faced Sandwich Smørrebrød Food

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

Ingredients

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.

ROAST BEEF OPEN FACED SANDWICH (SMøRREBRøD)

Roast Beef Open Faced Sandwich (Smørrebrød) image

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

Ingredients

thin sliced roast beef
butter
2 dark rye bread, slices (See Intro)
remoulade sauce
shredded horseradish
toasted onion (ristet lÃ¸g')

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

ROAST BEEF SMORREBROD

Roast Beef Smorrebrod image

Smorrebrod is an open faced sandwich from Denmark. There are several great remoulade recipes on 'zaar to choose from. This recipe makes one sandwich, but is easily multiplied to serve more. From Saveur magazine, for ZWT6.

Provided by Random Rachel

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter, softened
1 slice brown bread (thin)
2 -3 slices roast beef (thin slices)
1 slice tomatoes (thin)
1 teaspoon chives
1 -2 tablespoon remoulade sauce

Steps:

Spread butter over bread.
Place roast beef on bread, allowing meat to overhang.
Spoon remoulade over beef, and sprinkle with chives.
Top with tomato slice, and enjoy.

Nutrition Facts : Calories 298.1, Fat 17.5, SaturatedFat 9.3, Cholesterol 74.7, Sodium 308.5, Carbohydrate 18, Fiber 1.7, Sugar 4, Protein 18.7

TURKEY AND LINGONBERRY OPEN FACED SANDWICHES

Turkey and Lingonberry Open Faced Sandwiches image

Posting for ZWT#6. The Scandinavian countries have their own versions of an "open sandwich", which consists of one piece of bread with some kind of topping placed on it. Lingonberry bread would be good with this.

Provided by WiGal

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 slices bread, Lingonberry or 4 slices rye meal
4 teaspoons butter, at room temperature
2 teaspoons Dijon mustard
1 dash dill weed
4 lettuce leaves
8 ounces cooked turkey breast, sliced
1/4 cup lingonberry preserves

Steps:

Spread bread with butter and mustard; sprinkle on a dill weed.
Place lettuce leaf on each piece of bread, top with the sliced turkey, and garnish with a dollop of lingonberry preserves.

Nutrition Facts : Calories 237.5, Fat 5.2, SaturatedFat 2.7, Cholesterol 57.1, Sodium 232.2, Carbohydrate 27.2, Fiber 1.2, Sugar 11, Protein 19.5

OPEN-FACE ROAST BEEF SANDWICHES

Open-Face Roast Beef Sandwiches image

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

Ingredients

1 French bread baguette piece (8 inch), split
1/4 cup MIRACLE WHIP Dressing
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
4 KRAFT Slim Cut Mozzarella Cheese Slices
2 cups chopped romaine lettuce
2 Tbsp. KRAFT Greek Vinaigrette Dressing
8 very thin red onion slices

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

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

Ingredients

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 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

Ingredients

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

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