Hot Open-Face Roast Beef Sandwiches Recipe

Name: Hot Open-Face Roast Beef Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Microwave the potatoes on high until soft, about 20 minutes.
2
Using a fork, mash the potatoes in a bowl with 2 tablespoons butter.
3
Add the milk and mash; season with salt and pepper.
4
Preheat the broiler.
5
Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat.
6
Add the onion and cook until soft, about 4 minutes.
7
Stir in the flour and cook until slightly brown.
8
Gradually whisk in the chicken broth until smooth.
9
Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
10
Toast the bread under the broiler, about 1 minute.
11
Spread the mustard and horseradish on toasts; place each on a plate.
12
Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley.
13
Season with salt and pepper.
14
Serve the sandwiches with the potatoes.
15
Photograph by Antonis Achiellos

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Hot Open-Face Roast Beef Sandwiches falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Open-Face Roast Beef Sandwiches

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