Best 2 Hot Open Face Roast Beef Sandwiches Recipes

Indulge in the ultimate comfort food experience with our tantalizing hot open-face roast beef sandwiches. Picture tender, succulent roast beef nestled atop toasted bread, smothered in a rich and flavorful gravy, and crowned with melted cheese. These sandwiches are not only a feast for the taste buds but also a breeze to prepare.

Our curated collection of recipes offers a delightful variety of hot open-face roast beef sandwiches to suit every palate. From the classic simplicity of our Traditional Hot Open-Face Roast Beef Sandwiches to the zesty kick of our Spicy Au Jus Roast Beef Sandwiches, each recipe promises a unique culinary adventure.

For those seeking a hearty and traditional meal, our Traditional Hot Open-Face Roast Beef Sandwiches are the perfect choice. With just a few simple ingredients, you can create a comforting and satisfying dish that the whole family will love.

If you crave a more robust flavor profile, our Spicy Au Jus Roast Beef Sandwiches are sure to hit the spot. The combination of tangy au jus and spicy horseradish sauce adds a delightful layer of heat and complexity to the classic sandwich.

For those with a taste for the unconventional, our Open-Faced Roast Beef Sandwiches with Avocado and Sriracha Mayo offer a refreshing twist on the classic. Creamy avocado, tangy sriracha mayo, and crisp watercress come together to create a sandwich that is both innovative and delicious.

No matter your taste preferences, our hot open-face roast beef sandwiches are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.

Here are our top 2 tried and tested recipes!

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:

Use a good quality roast beef for the best flavor. You can use either a top sirloin or a chuck roast.
Cook the roast beef until it is tender and juicy. The internal temperature should read 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 160 degrees Fahrenheit for well-done.
Let the roast beef rest for at least 10 minutes before slicing it. This will help the juices redistribute throughout the meat.
Use a sharp knife to slice the roast beef against the grain. This will make the meat more tender and easier to chew.
Serve the hot open-face roast beef sandwiches immediately with your favorite toppings.

Conclusion:

Hot open-face roast beef sandwiches are a classic comfort food that is perfect for a quick and easy weeknight meal. With just a few simple ingredients, you can make a delicious and satisfying sandwich that the whole family will love. So next time you're looking for a quick and easy meal, give these hot open-face roast beef sandwiches a try.