Best 2 Hot Open Face Roast Beef Sandwiches Recipes

Hot open face roast beef sandwiches are a classic comfort food that can be enjoyed any time of year. The tender and juicy roast beef, topped with a flavorful gravy and melted cheese, is served on a toasted slice of bread, making it a hearty and satisfying meal. With just a few simple ingredients and a little bit of time, you can create a delicious hot open face roast beef sandwich that will be sure to please the whole family. Read on to learn how to make the best hot open face roast beef sandwiches.

Check out the recipes below so you can choose the best recipe for yourself!

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.

HOT OPEN FACE ROAST BEEF SANDWICHES WITH TATERS

Hot Open Face Roast Beef Sandwiches with Taters image

The main part of the recipe is in the making of a beef roast specifically for use in beef sandwiches. That's not to say, if you have a regular beef roast that you can't use it. You allow the beef to slowly cook in the oven, and then assemble the sandwich with a pile of yummy mash taters. The smells that fill the house are...

Provided by Andy Anderson !

Categories Sandwiches

Time 4h20m

Number Of Ingredients 23

Ingredients

PLAN/PURCHASE
THE BEEF
4 lb beef bottom round, boneless
2 Tbsp grapeseed oil
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE
4 c beef stock, not broth
4 Tbsp flour, all-purpose variety
1 medium yellow onion, diced
2 medium carrots, diced
2 stalk(s) celery, diced
3 clove garlic, smashed
1 Tbsp tomato paste
1 Tbsp dijon mustard, i prefer grey poupon
1 Tbsp tamari sauce
1 sprig(s) fresh rosemary
1 sprig(s) fresh thyme
THE SANDWICH
1 thick slice of bread, toasted
1 slice provolone
2 slice tomato
mash potatoes

Steps:

1. PREP/PREPARE
2. THE BEEF
3. Gather your ingredients.
4. Dust the chuck roast with salt and pepper.
5. Add the grapeseed oil to a large heavy-bottomed pot, over medium heat.
6. When the oil begins to shimmer, add the roast, and sear on all sides.
7. Remove roast from the pot, and reserve.
8. THE SAUCE
9. Place a rack in the lower position, and preheat the oven to 330f (165c).
10. Whisk the flour into the beef stock, and reserve.
11. Add the onions carrots, celery, and garlic to the pot, over medium low heat.
12. Cook them until they begin to soften and release some of their liquids, about 5 to 7 minutes.
13. Add the tomato paste, Dijon mustard, and tamari sauce, and stir until incorporated.
14. Add the beef stock/flour mixture, and stir to combine.
15. Bring up to a simmer, and allow the mixture to thicken, about 4 to 6 minutes.
16. Return the roast to the pot; along with the rosemary, and thyme sprigs.
17. Cover the pot and place in the preheated oven for 3 hours.
18. After 3 hours, remove the roast from the pot, and strain out, and discard the veggies from the sauce.
19. Return the sauce, and the roast to the pan, cover and place back into the oven, until the beef is fork tender, about another hour.
20. THE SANDWICH
21. Place the toasted bread on a plate, and add the provolone cheese, and tomato.
22. Cut some thick slices of the beef, and place on top of the bread.
23. Add the mash potatoes to the side.
24. Drizzle with the yummy beef sauce. Enjoy
25. Chef's Note: I have served this dish without the bread... just the beef, potatoes, and that yummy gravy.
26. Keep the faith, and keep cooking.
27. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Tips:

Choose high-quality roast beef for the best flavor and texture.
Cook the roast beef to your desired doneness. Rare roast beef will be more tender and juicy, while well-done roast beef will be more firm.
Keep the roast beef warm while you prepare the other ingredients.
Use a sturdy bread that can hold up to the weight of the roast beef and gravy.
Spread a layer of horseradish sauce or mashed avocado on the bread before adding the roast beef.
Top the roast beef with gravy and your favorite toppings, such as cheese, onions, or mushrooms.
Serve the open-face roast beef sandwiches immediately.

Conclusion:

Open-face roast beef sandwiches are a classic comfort food that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you like your roast beef rare or well-done, with or without cheese, or with a variety of toppings, there is an open-face roast beef sandwich out there for everyone. So next time you are looking for a quick and easy meal, give open-face roast beef sandwiches a try.