Best Open Faced Roast Beef Sandwich Recipes

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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.

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

OPEN-FACED BROILED ROAST BEEF SANDWICH



Open-Faced Broiled Roast Beef Sandwich image

A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!

Provided by Evan

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 20m

Yield 4

Number Of Ingredients 8

2 hoagie buns, split
2 tablespoons mayonnaise
2 teaspoons prepared coarse-ground mustard
1 pound deli sliced roast beef
2 tomatoes, thinly sliced
½ red onion, thinly sliced
4 slices provolone cheese
salt and pepper to taste

Steps:

  • Preheat oven on broiler setting.
  • Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
  • Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 23 g, Cholesterol 76.8 mg, Fat 19.2 g, Fiber 2 g, Protein 34.4 g, SaturatedFat 7.9 g, Sodium 1628.9 mg, Sugar 4.4 g

OPEN-FACED ROAST BEEF SANDWICH



Open-Faced Roast Beef Sandwich image

The amounts listed are only a guideline you may adjust to taste, make certain that the cheese is always on the top, this is a great way to use up cooked roast beef or deli roast beef --- FOR PARTY APPETIZERS instead of using buns replace with small party size pumpernickle bread slices that have been toasted, follow as directed only using smaller amounts.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 9m

Yield 4 serving(s)

Number Of Ingredients 8

2 hoagie rolls, sliced and toasted
8 teaspoons mayonnaise (use about 2 teaspoons per slice (or more)
4 -8 teaspoons coarse ground mustard (use about 1-2 teaspoons per slice or to taste)
1 lb thinly sliced cooked beef
1 large tomatoes, thinly sliced
thinly sliced red onion (use as much as desired)
4 -8 slices mozzarella cheese or 4 -8 slices provolone cheese
salt & freshly ground black pepper (to taste)

Steps:

  • Set oven to broiler heat.
  • Place the toasted bun halves on a baking sheet.
  • Lightly spread with mayonnaise then mustard.
  • Layer as follows starting with roast beef then sliced tomato, red onion, salt, pepper the sliced cheese on top.
  • Broil 3-6 inches from the heat for about 2-4 minutes or until the cheese has melted and is lightly browned (keep an eye on it this will brown fast).
  • Delicious!

Nutrition Facts : Calories 529.5, Fat 30.9, SaturatedFat 12.2, Cholesterol 124, Sodium 535.2, Carbohydrate 20, Fiber 1.4, Sugar 2.7, Protein 40.9

ROAST BEEF OPEN FACED SANDWICH (SMøRREBRøD)



Roast Beef Open Faced Sandwich (Smørrebrød) image

ZWT6 Denmark. There are hundreds of combinations and varieties of smørrebrød available but this is a classic. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread ('rugbrød') that most Danish sandwiches are made with. Your best is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. From http://www.thecopenhagenreport.com.

Provided by UmmBinat

Categories     Low Cholesterol

Time 5m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

thin sliced roast beef
butter
2 dark rye bread, slices (See Intro)
remoulade sauce
shredded horseradish
toasted onion (ristet løg')

Steps:

  • Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion ('ristet løg') open faced.
  • In Denmark, Danish sandwiches are typically eaten with a fork and knife.

Nutrition Facts : Calories 1174.8, Fat 15, SaturatedFat 2.8, Sodium 2993.8, Carbohydrate 219.1, Fiber 26.3, Sugar 17.5, Protein 38.6

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 @MakeItYours

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.

OPEN-FACED ROAST BEEF SANDWICH WITH PROVOLONE



Open-Faced Roast Beef Sandwich with Provolone image

This is a sandwich our family has been enjoying for years. It is so simple I have hesitated in posting it. It makes a great, very filling meal when you're on the run to meetings, ballgames, or just a quick, satisfying meal.

Provided by Donna Brown

Categories     Roasts

Number Of Ingredients 6

8 oz deli roast beef, sliced thin
2 slice provolone cheese
2 deli buns
1 10.25 can beef gravy
1 tsp minced garlic
(this makes 2 sandwiches)

Steps:

  • 1. Toast deli rolls.
  • 2. Place roast beef, gravy and garlic in a saucepan and heat thoroughly. Place roast beef mixture onto deli rolls and top with slice of Provolone cheese. Place sandwich under broiler to melt cheese and heat sandwich. Serve with chips, fries, or a garden salad.

OPEN FACED ROAST BEEF SANDWICH



Open Faced Roast Beef Sandwich image

Make and share this Open Faced Roast Beef Sandwich recipe from Food.com.

Provided by GingerlyJ

Categories     Lunch/Snacks

Time 18m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

1 lb thin sliced deli roast beef
4 hoagie rolls
1 1/2 cups mashed potatoes
1 cup beef gravy
1 cup carmelized onion
4 slices provolone cheese

Steps:

  • Open up hoagie rolls and lay on roast beef.
  • Over top of that place potatoes and onions.
  • Top with gravy and then cheese.
  • Bake on 350 for 10 minutes and then broil for 3.

Nutrition Facts : Calories 802.8, Fat 32, SaturatedFat 14.4, Cholesterol 222.1, Sodium 5146.1, Carbohydrate 53.8, Fiber 3.3, Sugar 4.2, Protein 71.3

OPEN-FACED BROILED ROAST BEEF SANDWICH



Open-Faced Broiled Roast Beef Sandwich image

"A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!"

Provided by @MakeItYours

Number Of Ingredients 8

2 hoagie buns, split
2 tablespoons mayonnaise
2 teaspoons prepared coarse-ground mustard
1 pound deli sliced roast beef
2 tomatoes, thinly sliced
1/2 red onion, thinly sliced
4 slices provolone cheese
salt and pepper to taste

Steps:

  • Preheat oven on broiler setting.
  • Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
  • Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

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