Hot Open-Face Roast Beef Sandwiches

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 48 min
  • Prep: 20 min
  • Cook: 28 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  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.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages