Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds red-skinned potatoes, pierced with a fork

  2. 4 tablespoons unsalted butter

  3. 3/4 to 1 cup milk Kosher salt and freshly ground pepper

  4. 1/2 medium onion, sliced

  5. 3 tablespoons all-purpose flour

  6. 2 1/2 cups low-sodium chicken broth

  7. 2 teaspoons Worcestershire sauce

  8. 4 thick slices sourdough bread

  9. 3 tablespoons dijon mustard

  10. 1 tablespoon prepared horseradish

  11. 3/4 pound sliced roast beef

  12. 1/2 bunch watercress, woody stems removed

  13. 1/4 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler. Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes. Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.


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