Best 3 Open Face Roast Beef Sandwiches Recipes

Indulge in a symphony of flavors with our Open-Face Roast Beef Sandwiches, a culinary masterpiece that elevates the classic sandwich experience. Savor the tender and juicy roast beef, perfectly cooked to your desired doneness, nestled atop toasted bread. Customize your sandwich with a medley of tantalizing toppings, from the sharpness of horseradish cream to the zest of arugula and the crunch of crispy onions. Dive into our collection of recipes, each offering a unique twist on this beloved dish. Discover the richness of the Slow Cooker Roast Beef Open-Face Sandwiches, where succulent roast beef simmers in a flavorful broth, or relish the simplicity of the Classic Open-Face Roast Beef Sandwiches, a timeless combination of tender beef and horseradish cream. For a vegetarian delight, explore our Portobello Mushroom Open-Face Sandwiches, featuring succulent portobello mushrooms marinated in a delectable blend of herbs and spices. Embark on a culinary adventure with our Open-Face Roast Beef Sandwiches, a symphony of flavors that will tantalize your taste buds.

Here are our top 3 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.

OPEN-FACE ROAST BEEF SANDWICHES

Open-Face Roast Beef Sandwiches image

Categories Bread Salad Sauce Beef Roast

Yield serves 4

Number Of Ingredients 8

Ingredients

1/2 cup sour cream
1 to 2 tablespoons prepared horseradish sauce
Coarse salt and freshly ground pepper
3 bunches watercress (about 1 pound), tough stems trimmed
1 tablespoon white-wine vinegar
1 tablespoon olive oil
1 pound cooked roast beef (see page 182), room temperature, thinly sliced
4 thick slices country bread, toasted

Steps:

In a small bowl, combine sour cream and horseradish; season with salt and pepper.
Toss watercress with vinegar and oil; season with salt and pepper. Place beef on each of four bread slices; top with horseradish cream. Serve with watercress salad.

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:

For the roast beef, choose a well-marbled cut like chuck roast or top round. This will ensure that the meat is tender and flavorful.
Season the roast beef generously with salt, pepper, and garlic powder before roasting. This will help to develop a flavorful crust.
Roast the beef until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for medium-well.
Let the roast beef rest for at least 15 minutes before slicing it against the grain. This will help to keep the meat tender and juicy.
For the horseradish sauce, use fresh horseradish root for the best flavor. If you can't find fresh horseradish, you can use prepared horseradish sauce, but it will be less spicy.
To assemble the open-faced roast beef sandwiches, use a sturdy bread that can hold up to the weight of the meat and sauce. Ciabatta or sourdough bread are both good options.
Spread a generous amount of horseradish sauce on each slice of bread, then top with roast beef, arugula, and roasted red peppers. Serve immediately.

Conclusion:

Open-face roast beef sandwiches are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. With a few simple ingredients and a little bit of time, you can create a sandwich that is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!

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