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Open Faced Roast Beef-Bacon-Blue Cheese Sandwich

Roast beef, blue cheese, tomatoes and bacon are a delicious, classic combination!

Ingredients

 2 ounces blue cheese, room temperature
 4 ounces butter, room temperature
 dash Worcestershire sauce
 1/2 cup sour cream
 4 ounces cream cheese
 1 Tablespoon onion, minced
 dash white pepper
 dash garlic salt
 dash Lawry's™ seasoning salt
 12 ounces bacon, cooked and crumbled
 1 pound thinly sliced deli roast beef
 12 slices good quality pumpernickel bread
 Tomato slices
 Green leaf lettuce leaves
 fresh chives for garnish, if available

Directions

Combine blue cheese, butter and Worcestershire sauce in a small bowl. Set aside. In a small saucepan combine sour cream, cream cheese, minced onion, white pepper, garlic salt and Lawry's. Heat through until melted and well combined being careful not to boil. Stir in crumbled bacon. Spread pumpernickel bread with the blue cheese butter. Gently heat roast beef, being careful not to cook. Cut 6 slices of bread in half and arrange on a plate to create an open faced sandwich. Arrange sliced roast beef on top of bread. Top with sauce. Arrange sliced tomatoes on top of lettuce and garnish plates. Sprinkle with chives. Enjoy! Enjoy!

Serves: 6
Blue_Cheese Butter Sour_Cream Onions Bacon Roast_Beef Tomatoes Lettuce Stovetop

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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