If I buy a roast and have it sliced, how do I cook it for open faced roast beef sandwiches? ?

Question

If I buy a roast and have it sliced, how do I cook it for open faced roast beef sandwiches? ?

Answer 1

eye tink u shud putt it in de oven @ a mazillon deggerrz And run...fast

muhahaha

that is so hard to type!!

Answer 2

Have the bread laid on plates and prepare the brown gravy of your choice. You have some choices here-

1) Gently heat the roast beef by adding it to the brown gravy

or

2) Heat the roast beef in the microwave

or

3) Heat the roast beef in a separate skillet.

Do not over-heat the roast beef or it will become as tough as an old shoe. I'm assuming you're talking about deli roast beef here.

Answer 3

I think what makes a open faced roast beef sandwich good is the gravy.

You have a good gravy you have a good open faced sandwich.

Answer 4

Cook the roast first, whole.  Slice it thinly after it is roasted.  Any good cookbook will tell you how to cook a roast, plus using a meat thermometer is necessary as well.  

Answer 5

Put it in a crock pot, cover it with roast beef broth, put the lid on and cook on low for 8 hours.  I have never done it but that is how I roast whole roasts.  Then the juice can be used as aujus (juice to dip the sandwich in) or thicken it for gravy.

Answer 6

You should cook the roast first of course.  if you are going to buy a sliced roast beef then why not just buy a precooked sliced roast at the deli? How to cook a presliced uncooked roast? That would be a new one for me. But I believe I would use butchers twine and tie it securely around the roast lengthwise as well as across the width. Then I would simply bake it in a roasting pan in the oven just like normal. It would depend on the size of the roast of course but set the temperature to about 350 degrees and a couple of hours should do it. In the pan with the roast you should add a little salt and black pepper as well as some onions, garlic, and whatever seasonings you like, plus at least a cup or two of water. Add a tablespoon or two of corn starch to the water and stir it up before you add it to the pan. That'll make you a nice brown gravy when you're done. If it needs thickening add a little more before the roast is done. You can always do this afterwards too but that'd be up to you.. When the roast is done, remove it from the pan and cut the strings off and there you go.