OPEN ROAST BEEF SANDWICH RECIPES

Name: Old-Fashioned Hot Open-Faced Roast Beef Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 -4 cups leftover roast beef; 2 -4 cups leftover gravy; salt and pepper; fresh herb, of your choice (optional); 1 cup finely minced onion, sauteed lightly (optional); 8 slices bread, of your choice

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH RECIPE ...

Old-Fashioned Hot Open-Faced Roast Beef Sandwich Recipe ... image

Make and share this Old-Fashioned Hot Open-Faced Roast Beef Sandwich recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 -4 cups leftover roast beef
2 -4 cups leftover gravy
salt and pepper
fresh herb, of your choice (optional)
1 cup finely minced onion, sauteed lightly (optional)
8 slices bread, of your choice

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.

Nutrition Facts : Calories 309.2, FatContent 6.3, SaturatedFatContent 1.9, CholesterolContent 1.4, SodiumContent 2580.1, CarbohydrateContent 53.8, FiberContent 2.2, SugarContent 2.1, ProteinContent 9

ROAST BEEF SANDWICHES RECIPE - FOOD NETWORK

Roast Beef Sandwiches Recipe - Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 30 minutes

Prep Time 1 hours 30 minutes

Yield 6 main-course servings

Number Of Ingredients 13

Ingredients

1 medium red onion, halved and thinly sliced
1 tablespoon, plus 2 teaspoons kosher salt, plus more to taste
6 tablespoons red wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Hot sauce
6 Kaiser rolls
12 slices vine-ripened tomatoes
24 ounces freshly sliced rare roast beef
3 loosely packed cups watercress or arugula, or a combination of both

Steps:

In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

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