Hot Open-Face Roast Beef Sandwiches

Total Time:
48 min
Prep:
20 min
Cook:
28 min

Yield:
4 servings
Level:
Easy

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
Directions

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.

Photograph by Antonis Achiellos


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    This recipe is featured in:

    Sandwich Central