Hot Open-Face Roast Beef Sandwiches

Name: Hot Open-Face Roast Beef Sandwiches
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps dijon mustard; 3 Tbsps all-purpose flour; 59 milliliters chopped fresh parsley; 1 Tbsp prepared horseradish; 4 servings Kosher salt and freshly ground pepper; 591 milliliters low-sodium chicken broth; 177 milliliters milk; 1 mediums onion, sliced; 680 grams red-skinned potatoes, pierced with a fork; 340 grams sliced roast beef; 4 slices thick slices sourdough bread; 4 Tbsps unsalted butter; 1 bunches watercress, woody stems removed; 2 teaspoons Worcestershire sauce

You can never have too many main course recipes, so give Hot Open-Face Roast Beef Sandwiches a try. This recipe serves 4. One serving contains 597 calories, 35g of protein, and 19g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up dijon mustard, flour, chicken broth, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 48 minutes.

Instructions

Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter.

Ingredients you will need

Potato

Butter

Equipment you will use

Microwave

Bowl

Add the milk and mash; season with salt and pepper. Preheat the broiler.

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Salt And Pepper

Milk

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Broiler

Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat.

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Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Broth