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Open-Face Hot Roast Beef Sandwich
Melissa Hart

Open-Face Hot Roast Beef Sandwich

The hot roast beef sandwich is knife-and-fork food: thick bread, rosy beef and enough gravy to reach every corner. Warm the sliced meat in the gravy instead of boiling it. That small mercy keeps yesterday's roast from tasting like punishment.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 lb cooked medium roast beef thinly sliced
  • 4 thick slices white sandwich bread

Method
 

  1. Melt the butter in a wide skillet over medium heat, stir in the flour and cook for 1 minute until lightly browned.
  2. Whisk in the beef broth, Worcestershire, salt and pepper and simmer for 5 minutes until the gravy coats a spoon.
  3. Lower the heat, add the sliced roast beef and warm it gently to 165°F without boiling.
  4. Toast the bread until firm enough to hold the gravy but not deeply crisp.
  5. Set one toast slice on each plate, pile the warm beef on top and spoon gravy over the entire open-face sandwich.