Open-face Sandwich with Veal and Mashed Potatoes
Originally all open-face sandwiches were made from left overs from the day before. This sandwich is an excellent example of making use of the food from the day before. My husband cooked this roast and removed it from the oven when it reached 125°- 130°F.* If you like it a little more done, give the roast five or ten minutes more. If making the mashed potatoes the same day, here is the recipe.
1 large potato, peeled and diced
2 oz. butter
3 tbsp. chopped chives
salt and freshly ground pepper
8-12 thin slices of veal roast,
4 slices of dark rye bread
Garnish: Chervil or another herb
To make mashed potatoes, cook diced potatoes in water 10-15 minutes. Drain and mash potatoes with butter. Add chives and season with salt and pepper.
If using cold potatoes, mash the potatoes with butter and add chives. Season with salt and pepper.
To assemble, spread the still warm mashed potatoes (or cold) on dark rye bread and place 2-3 slices of veal roast on top. Garnish with chervil or another herb.
*The easiest and most reliable way to test meat and poultry for doneness is to insert an instant-read thermometer into the thickest part of the meat. Wait 30 seconds before checking the temperature.