Hot Open-Face Sandwiches

This is a very good and fast weeknight dinner. Use thinly sliced ham, roast beef, or turkey from the deli. Garlic smashed potatoes would be great with this!

Hot Open-Face Sandwiches

Serves 4


  • 2 Tablespoons (28 g) unsalted butter
  • Kosher salt and freshly ground pepper
  • 1/2 medium onion, sliced
  • 3 Tablespoons (23 g) all-purpose flour
  • 2 1/2 cups (590 mL) low-sodium chicken broth
  • 2 teaspoons Worcestershire sauce
  • 4 thick slices sourdough bread
  • 3 Tablespoons (45 mL) Dijon mustard
  • 1 Tablespoon (15 mL) prepared horseradish
  • 3/4 pound (340 g) sliced roast beef
  • 1/4 cup (60 mL) chopped fresh parsley


Melt 2 tablespoons butter in a skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.

Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, and parsley. Season with salt and pepper.

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