Manhattan Hotshot Open Sandwich


Manhattan Hotshot Open Sandwich

Course Sandwich
Cuisine American
Author Catherine’s Plates


  • 4 pieces white bread, toasted
  • 4 ozs roast beef deli meat
  • 2 1/2 cups beef broth; DIVIDED
  • 1/2 cup water
  • 2 cup hot mashed potatoes (flavor with butter, salt, pepper)
  • 2 (.87oz) each brown gravy dry mix
  • chopped fresh parsley, for garnish


I used 3 medium pots to heat the semi-homemade ingredients up

  • Pot 1 = Heat up 1 cup broth with roast beef until heated through. Turn off heat.
  • Pot 2 = Heat store bought Bob Evans Mashed Potatoes. Season with butter, salt, and pepper, if desired. Turn off heat.
  • Pot 3 = Empty both gravy packets into pot. Add 1 1/2 cups beef broth and 1/2 cup water. Whisk together for one minute over high heat until thickens. Turn off heat.
  • Lay 2 pieces of bread on each plate side by side.
    NOTE: You can build your sandwich using white or wheat bread. We tend to like it toasted.
    NOTE: I heard this recipe is good using the cheesy garlic bread toasted in oven.
  • Divide roast beef between the 4 slices of bread or toast. Place a scoop of mashed potatoes on top of the roast beef. Pour gravy over the mashed potatoes. Top with fresh parsley as a garnish. Enjoy with knife and fork.
  • NOTE: you can use leftover roast from crockpot or a cooked turkey breast cooked in the crockpot. The hotshot is named after the same sandwich just use turkey.
  • This recipe serves 2 plates. Two pieces of bread on each plate.