Open-Faced Broiled Roast Beef Sandwich Recipe - Allrecipes.com
Open-Faced Broiled Roast Beef Sandwich Recipe
  • READY IN 10 mins

Open-Faced Broiled Roast Beef Sandwich

Recipe by  

"This delicious hot sandwich can be made with either left over roast beef or, in a pinch, with deli roast beef."

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Original recipe makes 4 sandwiches Change Servings
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  • PREP

    4 mins
  • COOK

    6 mins
  • READY IN

    10 mins

Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
  3. Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.
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Reviews More Reviews

Apr 09, 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.

 
Apr 08, 2009

So Easy!

 

8 Ratings

Jan 29, 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.....

 
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.

 
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!

 
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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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 7.5 g
  • 11%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 1769 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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