Name: Hot Open-Face Roast Beef Sandwiches
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H28M0.000S
Total time: P0Y0M0DT0H48M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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Hot Open-Face Roast Beef Sandwiches

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