Editor-in-Chief & Publisher: MIR JAVED RAHMAN


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Issue Date 14 - 20 Jan , 2017 at 2:00 PM

Open-Face Roast Beef Sandwiches


Open-Face Roast Beef Sandwiches

Ingredients
• 11/2 lbs. red-skinned potatoes, pierced with a fork
• 4tbsp unsalted butter
• 3/4-1 cup milk
• Salt and freshly ground pepper to taste
• 1/2 medium onion, sliced
• 3tbsp all-purpose flour
• 21/2 cups low-sodium chicken broth
• 2tsp Worcestershire sauce
• 4 thick slices sourdough bread
• 3tbsp dijon mustard
• 1tbsp prepared horseradish
• 3/4 lb. sliced roast beef
• 1/2 bunch watercress, woody stems removed
• 1/4 cup fresh parsley, chopped

Method
Microwave the potatoes on high until soft, for about 20 minutes. Mash the potatoes in a bowl with half the butter then add milk and continue mashing; season with salt and pepper. Preheat the broiler. Meanwhile, melt the remaining butter in a skillet over high heat. Add onion and cook until soft, for about four minutes. Stir in flour and cook until slightly brown in colour. Gradually, whisk in chicken broth until smooth. Whisk in Worcestershire sauce and simmer until thick, for about three minutes. Toast the bread under the broiler, for about a minute. Then spread the mustard and horseradish on top and place on a plate. Pour some gravy over the toast; top with roast beef, more gravy, watercress and parsley. Season with salt and pepper and serve the sandwiches with the potatoes.





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