Open-Faced Roast Beef Sandwich Recipe

"A family favorite! The amounts listed are only a guideline you may adjust to taste, make certain that the cheese is always on the top, this is a great way to use up cooked roast beef or deli roast beef. FOR PARTY APPETIZERS instead of using buns replace with small party size pumpernickle bread slices that have been toasted, follow as directed only using smaller amounts"

Original recipe yields 3 servings

Metric US

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Ingredients

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2 bread rolls (hoagie rolls, sliced and toasted)
8 teaspoons mayonnaise (use about 2 teaspoons per slice or more)
4 to 8 teaspoons coarse ground mustard ( use about 1-2 teaspoons per slice or to taste)
1 pound roast beef, cooked (thinly sliced)

1 large tomato, thinly sliced
1 small red onion, thinly sliced (use as much as desired)
4 to 8 slices mozzarella cheese (or 4 -8 slices provolone cheese)
Salt and freshly ground black pepper (to taste)

Nutritional

Serving Size: 1 (401.6 g)
Calories 670
Total Fat - 22 g
Saturated Fat - 7.1 g
Cholesterol - 240.9 mg
Sodium - 584.6 mg
Total Carbohydrate - 30.3 g
Dietary Fiber - 3.8 g
Sugars - 4.5 g
Protein - 84.1 g
Calcium - 84.4 mg
Iron - 8.1 mg
Vitamin C - 12.9 mg
Thiamin - 0.4 mg

Step 1

Set oven to broiler heat. Place the toasted bun halves on a baking sheet.

Step 2

Lghtly spread with mayonnaise then mustard. Layer as follows starting with roast beef then sliced tomato, red onion, salt, pepper the sliced cheese on top. Broil 3-6 inches from the heat for about 2-4 minutes or until the cheese has melted and is lightly browned (keep an eye on it this will brown fast).