Hot Open-Face Roast Beef Sandwiches

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  • Level: Easy
  • Total: 48 min
  • Prep: 20 min
  • Cook: 28 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.

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