Open Faced Roast Beef Sandwich with Creamy Horseradish slaw

I don’t know about you but I buy all my groceries on the weekend for the week and all the recipes and menu items are pre determined. So when I go to make a meal and find at the end of the meal I am missing a key ingredient it really bothers me.  So for this one I am recommending Swiss cheese; but to my chagrin I had none (my daughter loves Swiss and snacked on it before going to a friends for the night) so I had to improvise and use cheddar.  Still all in all it was a very tasty meal and the good natured ribbing from the hubby lasted most of the night (Gee this is fantastic, BUT Swiss would have been so much better)  lol

4 slices of your favorite bread; I purchased a honey loaf and sliced it thick myself.

14.5 oz beef broth

12 oz thinly sliced Deli Roast Beef (ask for rare) it will cook in the broth so make sure it is rare.

4 slices of Swiss cheese

Bring the broth to a boil in a small pot over high heat. While the broth is coming to temperature arrange the slices of bread on a baking sheet and place under the broiler for 1-2 minutes or until they begin to toast (keep your eye on it, every oven is different so the time may vary).Remove the baking sheet from the oven and place it near the pot of boiling broth. Dip the roast beef into the boiling broth to warm and insure the meat is very moist before placing equal amounts on each slice of bread. Top the sandwiches with Swiss cheese and return the baking sheet to the oven and melt the cheese under the broiler (1-2 minutes). (Of course I had NO Swiss cheese and had to use the old standby of cheddar, but it was still very tasty.

Serve with the warm broth for dipping!

Serve with Creamy Horseradish slaw

Creamy Horseradish Slaw

4 oz Greek style yogurt

2 tablespoons of mayo

2 tsp granulated sugar

2 tbsp Prepared horseradish (add more if you want more kick)

12 oz bag of Broccoli cole slaw

Salt and pepper to taste

Whisk together the yogurt and horseradish in a large bowl. Fold in the slaw, cover and refrigerate for at least 30 minutes before serving.

Adapted from Zan Dail

3 thoughts on “Open Faced Roast Beef Sandwich with Creamy Horseradish slaw

  1. Thanks for the pingback! This looks really good and I like the ingredients in the slaw, I might have to try that out! I bet it would be good alongside some grilled hamburgers too!

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