Open-Face Roast Beef Sandwiches
- Yield: 4 servings
- Prep Time: 20 minutes
- Cooking Time: 28 minutes
- 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
- Pierce the potatoes all over with a fork and microwave on high until soft, about 20 minutes.
- 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.
- Preheat the oven broiler.
- 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.
- Gradually whisk in the chicken broth and then the Worcestershire sauce until smooth. Simmer until thick, about 3 minutes.
- Toast the bread under the broiler for about 1 minute.
- 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.
- Serve immediately with the mashed potatoes.
Recipe adapted from FoodNetwork.com