Open-Faced Sliced Beef Sandwiches
- Cooked prime rib
- 2 cups beef stock
- 1½ tablespoons cornstarch
- Salt and pepper
- 4 thin slices sandwich bread
- 2 tablespoons coleslaw (optional)
Instructions:
Serve this delicious sandwich with coleslaw on the side, if you like.
- Remove the meat from the refrigerator and slice into 4 thin slices about 1 ounce each. Return the remaining meat to the refrigerator.
- Prepare the gravy: Combine the beef stock and cornstarch in a bowl. Add salt and pepper to taste.
- Pour the gravy into a skillet and add the sliced meat. Heat the meat in the gravy over low heat for 10 minutes.
- On each of two plates, place 2 thin slices of sandwich bread. Place 1 tablespoon of gravy on each slice. Place one slice of beef on each of the 4 slices of bread. Cover with 1 to 2 more tablespoons of hot gravy.