Old Fashioned Hot Open Faced Roast Beef Sandwich Recipes

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OPEN-FACED HOT ROAST BEEF SANDWICH



Open-Faced Hot Roast Beef Sandwich image

This delicious hot sandwich can be made with either left over roast beef or, in a pinch, with deli roast beef.

Provided by ebrunworth

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 4

Number Of Ingredients 7

1 ½ cups sauerkraut
1 tablespoon Dijon mustard
¾ cup barbeque sauce
1 dash hot pepper sauce
4 slices whole wheat bread
2 cups sliced roast beef
4 slices shredded pepperjack cheese

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
  • Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 33.1 g, Cholesterol 42.4 mg, Fat 7.5 g, Fiber 3.6 g, Protein 18.6 g, SaturatedFat 3.5 g, Sodium 1768.5 mg, Sugar 14.9 g

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH



Old-Fashioned Hot Open-Faced Roast Beef Sandwich image

Make and share this Old-Fashioned Hot Open-Faced Roast Beef Sandwich recipe from Food.com.

Provided by Stella Mae

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 -4 cups leftover roast beef
2 -4 cups leftover gravy
salt and pepper
fresh herb, of your choice (optional)
1 cup finely minced onion, sauteed lightly (optional)
8 slices bread, of your choice

Steps:

  • Slice the roast into thin or thick slices as desired.
  • Warm the slices of roast in microwave or oven.
  • Heat the gravy in the microwave or on the stove top.
  • Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
  • Lightly toast or leave untoasted the sliced bread.
  • Lay two slices of the sliced bread side-by-side on each plate.
  • Lay one slice of warmed meat on each slice of bread.
  • Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
  • Serve at once or reheat each plate in the microwave.

HOT ROAST BEEF SANDWICHES



Hot Roast Beef Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 sandwiches

Number Of Ingredients 10

1/4 cup mayonnaise
1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise
Dash of Worcestershire
12 soft hamburger buns, sliced in half
1 pound thinly shaved roast beef
8 ounces sliced provolone
8 ounces American cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
  • To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
  • Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

OPEN-FACED ROAST BEEF SANDWICHES



Open-Faced Roast Beef Sandwiches image

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

1 pound sliced deli roast beef
8 slices ciabatta bread (1/2 inch thick)
2 cups fresh arugula
2 cups torn romaine
4 teaspoons olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1-1/2 teaspoons prepared horseradish

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

PDQ HOT BEEF SANDWICHES



PDQ Hot Beef Sandwiches image

An original recipe from my good friend Vicki! She isn't very computer literate so asked me to post this. I made this for Christmas and it was a hit! Can be prepared the day before which makes it very handy for busy holidays!

Provided by GOLDIE6175

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 11h50m

Yield 12

Number Of Ingredients 9

1 tablespoon vegetable oil
1 (4 pound) beef chuck roast
1 cup chili sauce
½ cup water
½ cup white vinegar
1 tablespoon chili powder
salt and pepper to taste
1 teaspoon garlic powder, or to taste
2 teaspoons white sugar

Steps:

  • Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
  • Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
  • Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 6.9 g, Cholesterol 109.1 mg, Fat 31.8 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 12.5 g, Sodium 412.4 mg, Sugar 3.3 g

OPEN-FACE ROAST BEEF SANDWICH



Open-Face Roast Beef Sandwich image

With a little advance preparation, the components for this hearty sandwich can be stored in the fridge and then assembled and served within minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 8

1 1/2 pounds top round beef roast
1 teaspoon plus 1 tablespoon olive oil
Coarse salt and ground pepper
1/2 cup reduced-fat sour cream
1 to 2 tablespoons bottled white horseradish
2 to 3 bunches (about 1 pound) watercress, washed and thick stems removed
1 tablespoon white-wine vinegar
4 thick slices country bread

Steps:

  • Prep: Preheat oven to 450 degrees. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.
  • In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
  • Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.

Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 2 g, Protein 44 g

HOT OPEN-FACE ROAST BEEF SANDWICHES



Hot Open-Face Roast Beef Sandwiches image

Provided by Food Network Kitchen

Time 48m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

OPEN-FACED ROAST BEEF SANDWICHES



Open-Faced Roast Beef Sandwiches image

For an open-faced lunch or dinner favorite, cook tender, thinly sliced roast beef in McCormick® Simply Better Brown Gravy. Made with real ingredients, the gravy adds bold, savory flavor the whole family will love. Cook meat in the rich gravy, pile onto bread with provolone cheese and enjoy!

Provided by McCormick

Categories     Sandwiches, Wraps, and Tortillas,

Yield 4

Number Of Ingredients 6

2 tsps vegetable oil
1 medium onion sliced
1 container (12 oz) simply better beef gravy
1/2 pound thinly sliced roast beef
4 slices Italian bread (cut 1 to 1 1/4-inch thick)
4 slices provolone cheese

Steps:

  • Heat oil in large skillet on medium-high heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add gravy and roast beef; cook until heated through, stirring occasionally.
  • Place bread slices onto 4 serving plates. Top bread evenly with the cheese slices and roast beef mixture.

Nutrition Facts : Calories 354 Calories

OPEN-FACED BEEF SANDWICHES



Open-Faced Beef Sandwiches image

"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

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

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 :

HOT OPEN-FACED SANDWICH



Hot Open-Faced Sandwich image

I used to get this all the time at a nearby coffee shop when I was in college, and it's still a favorite lunch. At home, I generally use whole wheat instead of the original white bread, mustard instead of mayonnaise and a slice of processed cheddar cheese instead of American. Tastes great either way. Really be generous with the pepper!

Provided by echo echo

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 slice white bread
1 tablespoon mayonnaise
1 slice ham
1 slice American cheese
1 slice tomatoes (large, thick slice)
pepper (lots)

Steps:

  • Spread mayo on the bread.
  • In sequence, place on the bread the ham, cheese& tomato.
  • Generously shake pepper over all.
  • Place under broiler until cheese starts to melt.

Nutrition Facts : Calories 253, Fat 15.3, SaturatedFat 5.7, Cholesterol 32.1, Sodium 742.6, Carbohydrate 19.1, Fiber 0.8, Sugar 2.5, Protein 9.8

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