Roast Beef Open Faced Sandwich Recipe:
The roast beef open faced sandwich is a culinary masterpiece, one that combines hearty flavors and alluring textures. You can serve yourself and your guests a superb meal by choosing the proper cut of beef, making a flavorful marinade, and adding creative garnishes.
Ingredients
For the Roast Beef:
- 2 pounds prime rib or tenderloin beef
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tbsp. fresh rosemary, finely chopped
- 1 tbsp. fresh thyme leaves
- 1 tsp. freshly ground black pepper
- 1 tsp. sea salt
For the Sandwich:
- 1 large baguette or sourdough loaf, sliced into thick pieces
- ½ cup horseradish cream (store-bought or homemade)
- 2 cups arugula
- 1 cup caramelized onions
- 4 slices provolone, Swiss, or blue cheese
- 4 tbsp. Balsamic reduction (store-bought or homemade)
Instructions
Marinating and Roasting the Roast Beef:
- To make the marinade, combine the olive oil, minced garlic, rosemary, thyme, black pepper, and sea salt in a bowl.
- In a shallow dish or large resealable plastic bag, place the roast beef. Make sure all sides of the roast beef should be well coated with the marinade.
- Cover the dish with plastic wrap or seal the bag and refrigerate. For the best flavor, marinate the meat for at least 4 hours, or even overnight.
- The oven should be preheated to 325°F (163°C).
- Let the marinated roast beef sit at room temperature for about 30 minutes before roasting.
- For medium-rare roast beef, place the roast in a roasting pan and roast for about 20 minutes per pound.
- To check the temperature of medium-rare meat, use a meat thermometer; 135°F (57°C) should be read.
- After the roast beef has been cooked to perfection, let it rest for 15 minutes before slicing. Resting allows the juices to redistribute and keeps the meat tender.
Sandwich Preparation:
- In a medium skillet, heat two tablespoons of olive oil.
- In a skillet, cook thinly sliced onions until they become soft and golden brown, about 20-25 minutes.
- To deglaze and intensify the flavor of the onions, you can add a splash of water or balsamic vinegar.
- Crisp and lightly golden baguette or sourdough slices can be toasted in the oven.
- Place the toasted slices on a serving platter or individual plates.
- Spread a generous layer of horseradish cream over each slice of bread.
- Thinly slice the roasted beef against the grain and arrange the slices over the horseradish cream.
- Top the beef with a handful of fresh arugula, followed by a spoonful of caramelized onions.
- Over each sandwich, place a slice of provolone, Swiss, or blue cheese.
- Add a sweet and sour glaze to the sandwiches by drizzling a balsamic sauce over the top. This enhances both the flavor and presentation.
- The wonderful fusion of tastes and textures that make the Yummy Roast Beef Open Faced Sandwich such a treat should be served right away.
- Enjoy your delicious creation!