Open-Faced Broiled Roast Beef Sandwich Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 28, 2010
Excellent taste - sauerkraut is the key~ I made this recipe though with a large garlic loaf browned as usual rather than just bread. Mmmm.....
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Photo by bluheelr

Cooking Level: Intermediate

Home Town: Cornwall, Ontario, Canada

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Photo by Mrs_Mike
Reviewed: Apr. 8, 2009
My family LOVED this recipe. I should note that I used hoagie rolls, instead of the sliced bread that was called for. I also omitted the hot sauce - not intentionally, but I discovered I was out when I went to make these. I think the pepper jack cheese has more than enough pep and I will not be adding the hot sauce in the future. I used 24 oz. of sauerkraut and doubled the mustard, barbecue sauce. I was able to make 7 sandwiches out of this.
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Photo by Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Houston, Texas, USA
Photo by mommyluvs2cook
Reviewed: Dec. 19, 2013
I never would have thought of bbq sauce going well with this type of sandwich, but it does! It's a nice sweetness to go with the sour/tang of the sauerkraut and mustard. I was going to make this open faced, but when I went to move the sandwich from the baking pan to a plate, I accidentally flipped it over and it was not pretty to look at anymore so I slapped the top bun on there. Anyway, very tasty and different!
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Photo by mommyluvs2cook

Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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Photo by AuntE
Reviewed: Apr. 26, 2012
What a delicious blend of ingredients for the sauerkraut mix. My roast beef was sliced thin but not shaved. I had my broiler on lo and they took 4 minutes to be light brown on top and they were heated through and through. Husband added mayonnaise to his bread, the rest of us did not. I tried both and it is good both ways.
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Photo by AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA
Living In: Lebanon, Connecticut, USA
Reviewed: Mar. 12, 2013
Really nice change of pace! Very easy, even if you heat the sauerkraut on the stovetop. I wasn't sure if the sauerkraut was supposed to be drained or not; next time I'll drain it a little as it was a bit soupy. I added pepperoncinis and sliced tomatoes under the cheese. Great weeknight meal!
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Photo by nellyshay

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Reviewed: Apr. 7, 2009
So Easy!
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Cooking Level: Intermediate

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