Open-Faced Roast Beef Sandwich with Big Sunday Brown Gravy

Yes, they were born from leftovers, but don’t wait for the holidays to make a hot, open-faced sandwich topped with creamy mashed potatoes and hot brown gravy. Consider this recipe a road map to build a diner-style masterpiece the day after your Sunday pot roast, or whenever the craving hits. That’s because our Big Sunday Brown Gravy (along with deli roast beef and mashed potatoes) serves up a plate of comfort in a flash. A topping of buttery, bright green peas are optional–but they look pretty rad and offer a pop of sweetness that rounds out this one-plate wonder.

Open-Faced Roast Beef Sandwich with Brown Gravy

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Servings

1 sandwich

Prep Time

5-10 minutes

Cook Time

5 minutes

Feel free to use leftover or store bought mashed potatoes, or make our Slayer Mashed Potatoes from scratch. Thaw the peas in the microwave or briefly run them under hot water.

Ingredients

• One packet Big Sunday Brown Gravy mix

• 1 sturdy slice of sourdough or artisan bread, lightly toasted

• 3 ounces thinly sliced roast beef

• Hot mashed potatoes

• ¼ cup frozen peas, thawed

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Directions

1. Prepare Big Sunday Brown Gravy according to packet directions. Once the gravy has thickened, shut off heat and keep the saucepan on the burner to stay warm.

2. Lightly toast the bread. Top with the sliced roast beef and a generous scoop of mashed potatoes. Top the potatoes with a generous drizzle of Brown Gravy and top with peas, if desired.