When the kids are “sooooo hungry” but don’t want to interrupt the fun to stop and eat, I often turn to a quick sandwich to fill them up midday. But, let’s admit it, sometimes sandwiches can be a bit boring day after day, especially if you don’t do something to jazz them up a bit. Open-faced sandwiches are an easy way to up the ante on a sandwich. This recipe using sliced roast beef is one of my family's favorites, and it is beyond easy to create.
- 1 small bakery Italian loaf, sliced into 6, 1-inch slices
- 6 teaspoons butter, softened
- 1 package (10 ounces) Land O’Frost Premium Roast Beef
- 1 cup Monterey Jack cheese, shredded
- Arrange oven so rack is on the top, directly under the broiler. Turn broiler on high.
- Spread butter on one side of each piece of sliced bread. Place under broiler for 1 minute, or until bread is slightly toasted. Remove from oven.
- Top each piece of toasted bread with 3 slices of roast beef and 2 tablespoons (or a sprinkling) of shredded cheese.
- Place back under broiler for 1-2 minutes or until cheese is melted.
- Serve warm.