Open Face Roast Beef Sandwich Recipe
Ingredients
* 1 pound (450 g) Certified Angus Beef ® deli roast beef, thin slice
* 1 loaf sourdough bread, cut into 1/2-inch slices
* Olive oil as needed
* 1 16 ounce (450 g) jar prepared Alfredo sauce
* 1 package fresh basil leaves, reserve four springs for garnish and slice remaining
leaves into thin ribbons
* 2 cans artichoke hearts, drained and cleaned (remove any hard leaves)
* 1 cup (250 ml) shredded Parmesan cheese
* 1/2 pound (225 g) thin sliced smoked mozzarella cheese
* 2 ripe roma tomatoes, diced
Instructions
1. Preheat oven to 350º F (180º C) degrees. Brush sourdough bread
with olive oil and toast. Remove from oven and cool slightly.
2. To assemble, top each slice with 2 tablespoons Alfredo sauce, 1 teaspoon
basil ribbons, 6-8 artichoke hearts, 4 ounces (115 g) roast beef, 2 ounces (60
g) parmesan cheese and 2 ounces (60g, 2 slices) mozzarella cheese. Place on
a cookie sheet and bake open face for 10 minutes, or until cheese browns.
3. Slice each portion in half, creating a triangle and arrange two slices on
a plate slightly overlapping, garnish with diced tomatoes and basil sprigs.
Serve with your favorite pasta salad.
Serves 4
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