Reviews Add Rating & Review 19 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 8 1 star values: 4
Back to Open-Face Roast Beef Sandwich All Reviews for Open-Face Roast Beef Sandwich - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Open-Face Roast Beef Sandwich Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds top round beef roast 1 teaspoon plus 1 tablespoon olive oil Coarse salt and ground pepper 1/2 cup reduced-fat sour cream 1 to 2 tablespoons bottled white horseradish 2 to 3 bunches (about 1 pound) watercress, washed and thick stems removed 1 tablespoon white-wine vinegar 4 thick slices country bread
Cook’s Notes Store: beef, covered, in refrigerator; horseradish cream, in a small container, in refrigerator; watercress, in a large bowl with paper towels, in refrigerator.
Gallery Open-Face Roast Beef Sandwich
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Open-Face Roast Beef Sandwich
Open-Face Roast Beef Sandwich
Open-Face Roast Beef Sandwich
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds top round beef roast 1 teaspoon plus 1 tablespoon olive oil Coarse salt and ground pepper 1/2 cup reduced-fat sour cream 1 to 2 tablespoons bottled white horseradish 2 to 3 bunches (about 1 pound) watercress, washed and thick stems removed 1 tablespoon white-wine vinegar 4 thick slices country bread
Directions
Prep: Preheat oven to 450 degrees. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.
In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.
Cook’s Notes Store: beef, covered, in refrigerator; horseradish cream, in a small container, in refrigerator; watercress, in a large bowl with paper towels, in refrigerator.
Cook’s Notes
Store: beef, covered, in refrigerator; horseradish cream, in a small container, in refrigerator; watercress, in a large bowl with paper towels, in refrigerator.
Reviews
Add Rating & Review 19 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 8 1 star values: 4
Reviews
Add Rating & Review 19 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 8 1 star values: 4
Add Rating & Review
19 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 8 1 star values: 4
19 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 8 1 star values: 4
19 Ratings 5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 8 1 star values: 4
5 star values: 0 4 star values: 1 3 star values: 6 2 star values: 8 1 star values: 4
All Reviews for Open-Face Roast Beef Sandwich
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Open-Face Roast Beef Sandwich
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
