Open Faced Beef Sandwiches Recipes

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.

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.

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
• Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
• Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
• Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
• Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
• Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.

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.

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.

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Steps:

• In 12-inch skillet, cook ground beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing.
• Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
• Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.

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.

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.