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Open-Face Roast Beef Sandwiches

  • Yield: 4 servings
  • Prep Time: 20 minutes
  • Cooking Time: 28 minutes
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  • 1 1/2 lbs Red potatoes
  • 4 tbsp Unsalted butter
  • 3/4 - 1 cup Milk
  • Kosher salt
  • Ground pepper
  • 1/2 Medium onion, sliced
  • 3 tbsp All-purpose flour
  • 2 1/2 cups Low-sodium chicken broth
  • 2 tsp Worcestershire sauce
  • 4 thick slices Sourdough bread
  • 3 tbsp Dijon mustard
  • 1 tbsp Prepared horseradish
  • 3/4 lb Roast beef, sliced
  • 1/4 lb Provolone cheese, sliced
  • 1/2 bunch Watercress, woody stems removed
  • 1/4 cup Fresh parsley, chopped


  1. Pierce the potatoes all over with a fork and microwave on high until soft, about 20 minutes.
  2. Mash the cooked potatoes in a bowl with 2 tbsp butter. Add the milk, salt and pepper and mash to mix. Set aside and keep warm until ready to serve.
  3. Preheat the oven broiler.
  4. Meanwhile, melt the remaining 2 tbsp butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until just starting to brown.
  5. Gradually whisk in the chicken broth and then the Worcestershire sauce until smooth. Simmer until thick, about 3 minutes.
  6. Toast the bread under the broiler for about 1 minute.
  7. Spread the mustard and horseradish on toasts and place each on a plate. Pour some gravy over the toast and top with the roast beef, cheese, more gravy, watercress and parsley. Season with salt and pepper.
  8. Serve immediately with the mashed potatoes.


Recipe adapted from