Hot Open-Face Roast Beef Sandwiches (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Photograph by Antonis Achiellos
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