Slices of roast beef are available at most supermarkets and butchers. A open-face sandwich made with roast beef and a few garnishes are easy and delicious. Here are two quick sandwiches that are popular with both young and old. One of the sandwiches is with a homemade spicy remoulade and the other is with a bought cold béarnaise.
Roast Beef with Spicy Remoulade and Cucumber Salad Make 8
Spicy Remulade: ½ cup good mayonnaise, 3 tbsp. prepared horseradish, 2 tbsp chopped ramsons or 2 tbsp. chopped scallions, 1 tsp. freshly squeezed lemon juice, kosher salt and freshly ground pepper
Cucumber salad: 1 large cucumber, 1 cup apple cider vinegar, ½ cup water, 2-3 tbsp. sugar, salt and freshly ground pepper
8 lettuce leaves, 8 slices of buttered rye bread, 16 slices of rare roast beef, 1 tbsp. chopped parsley
To make spicy remoulade, whisk the first 4 ingredients in a small bowl. Season with salt and pepper. Set aside.
To make cucumber salad, wash and dry a large cucumber thoroughly. If it’s a spring cucumber the green rind may be left on, but late in the season, when the rind my be thicker and harder, it’s best to peel the cucumber. Cut cucumber in very thin slices with a sharp knife. Mix vinegar and water and sweeten to taste. Season with salt and pepper. Add cucumber slices. Let stand for at least 1 hour before serving.
To assemble, place roast beef on each piece of buttered rye bread covered with a lettuce leaf. Place a spoonful of remoulade on one side of the sandwich, (a little off center) and a spoonful of cucumber salad next to remoulade. Do not place the cucumber salad on top of remoulade as it will quickly become soggy. Sprinkle with parsley.
Open-face Sandwich with Béarnaise Makes 4
You don’t need to make the béarnaise sauce if you don’t want to. Many types of béarnaise kan be bought in small portions. Just make sure the sauce is not to thin so it will stay on the sandwich.
12-16 slices of rare roast beef, 4 slices of buttered rye bread, 4 lettuce leaves, 4 tbsp. cold béarnaise sauce, 2-3 dill pickles, sliced
To assemble, place 3-4 slices of roast beef on each piece of bread covered with a lettuce leaf. Place a spoonful of béarnaise on top and arrange pickle slices on top. Garnish with tarragon.