Rare Roast Beef Open Sandwiches


  • 500g beef topside joint, at room temperature
  • handful of watercress leaves,
  • ½ red onion, finely diced
  • 6 tbsp Mrs Bridges Mustard with Horseradish
  • 2 – 4 tbsp mayonnaise
  • 6 – 8 slices sourdough bread
  • 2 tbsp soft brown sugar
  • salt & pepper to season


In a small bowl add 3 tbsp mustard and the sugar and stir to combine. Spread over the top of the beef joint before seasoning generously with salt and pepper. Heat oil in a large frying pan over high heat; sear on all sides, until sealed and well browned. Then transfer to a snug-fitting roasting tin and tent with foil. Place in a pre-heated oven (200c / 180c fan) and cook for 25 minutes for rare meat or 30 - 35 minutes for medium/ medium-well according to preference. Whilst the beef is in the oven, toast the bread on both sides on a grill pan and allow to cool. When ready, remove the beef from the oven, it on a carving board and allowing to cool a little before carving into fine slices. Assemble the sandwiches by spreading the toast with a layer of the mustard, mayonnaise slices of roast beef, a scattering of red onion and the watercress.

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