Best 5 Open Faced Beef Sandwiches Recipes
Indulge in the hearty and comforting flavors of Open-Faced Beef Sandwiches, a classic dish that combines tender beef, savory gravy, and toasted bread. These sandwiches are a symphony of textures, with the crispy bread contrasting the tender beef and the rich gravy adding a delightful moistness. This article presents two variations of this timeless recipe: the classic Open-Faced Beef Sandwich and a contemporary Open-Faced Beef Sandwich with Horseradish Sauce. Both recipes promise an unforgettable culinary experience, sure to satisfy even the most discerning palate.
Here are our top 5 tried and tested recipes!
OPEN-FACED BEEF SANDWICHES
"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
Nutrition Facts :
OPEN-FACED ROAST BEEF SANDWICHES
Arugula brings the zing in this recipe for eight "half" sandwiches. I serve four people because most who taste them want another. - Mary Price, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place roast beef on ciabatta slices. In a large bowl, combine arugula and romaine. In a small bowl, whisk remaining ingredients until blended. Drizzle over greens; toss to coat. Arrange over beef; serve immediately.
Nutrition Facts : Calories 150 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 422mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
MINI OPEN-FACED CORNED BEEF SANDWICHES
The perfect party food, these two-bite treats are easy to make--no cooking involved!--and guaranteed to be popular with adults and kids alike.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place bread on baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.
- In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.
OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES
These are reuben-ish sandwiches for people who don't like saurkraut (like my kids). They are so easy to make and very tasty. (I like to make these for myself, substituting saurkraut for coleslaw, but I wanted to post my kids' version.) The recipe is courtesy of a Land-O-Lakes e-mail.
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F
- Spread each slice of bread with 2 teaspoons spicy brown mustard.
- To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
- Place sandwiches onto ungreased baking sheet and bake for 8 to 10 minutes or until cheese is melted.
MINI OPEN-FACED CORNED BEEF SANDWICHES
Categories Sandwich Beef Appetizer Bake Quick & Easy St. Patrick's Day
Yield 24
Number Of Ingredients 8
Steps:
- 1) Preheat oven to 375 degrees. 2) Place bread on baking sheet and toast in oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes. 3) In a small bowl stir together Mayo, ketchup, relish and dijon until well combined. 4) Spread each slice of bread with a thin layer of the mayo mixture. Divide the corned beef among the bread, and top each with 2 tsp. sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.
Tips:
- Choose the right cut of beef: Look for a cut that is tender and flavorful, such as flank steak, skirt steak, or tenderloin. If you're on a budget, you can also use a less expensive cut, such as chuck roast or brisket, but you'll need to cook it longer.
- Marinate the beef: Marinating the beef helps to tenderize it and infuse it with flavor. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, and herbs, or a more complex marinade that includes ingredients like soy sauce, pineapple juice, or teriyaki sauce.
- Cook the beef to the desired doneness: The cooking time will vary depending on the cut of beef and the desired doneness. For a medium-rare steak, cook it for about 5 minutes per side. For a medium steak, cook it for about 6-7 minutes per side. For a well-done steak, cook it for about 8-9 minutes per side.
- Slice the beef against the grain: This helps to make the beef more tender and easier to chew.
- Use a variety of toppings: Open-faced beef sandwiches are a great way to use up leftover beef and vegetables. Some popular toppings include grilled onions, mushrooms, peppers, cheese, and avocado.
Conclusion:
Open-faced beef sandwiches are a delicious and easy meal that can be made with a variety of ingredients. They're perfect for a quick lunch or dinner, and they're also a great way to use up leftover beef. So next time you have some leftover beef, don't be afraid to experiment and create your own unique open-faced beef sandwich.
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