Open Faced Beef Sandwiches With Greens And Horseradish Cream Recipes

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OPEN-FACE ROAST BEEF SANDWICHES



Open-Face Roast Beef Sandwiches image

Categories     Bread     Salad     Sauce     Beef     Roast

Yield serves 4

Number Of Ingredients 8

1/2 cup sour cream
1 to 2 tablespoons prepared horseradish sauce
Coarse salt and freshly ground pepper
3 bunches watercress (about 1 pound), tough stems trimmed
1 tablespoon white-wine vinegar
1 tablespoon olive oil
1 pound cooked roast beef (see page 182), room temperature, thinly sliced
4 thick slices country bread, toasted

Steps:

  • In a small bowl, combine sour cream and horseradish; season with salt and pepper.
  • Toss watercress with vinegar and oil; season with salt and pepper. Place beef on each of four bread slices; top with horseradish cream. Serve with watercress salad.

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.

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