Open-Faced Sliced Beef Sandwiches

• Cooked prime rib (page 12)
• 2 cups beef stock
• 1 1/2 tablespoons cornstarch
• Salt and pepper
• 4 thin slices sandwich bread
• 2 tablespoons coleslaw (optional)

1. Remove the meat from the refrigerator and slice into 4 thin slices about 1 ounce each.
2. Return the remaining meat to the refrigerator.
3. Prepare the gravy: Combine the beef stock and cornstarch in a bowl.
4. Add salt and pepper to taste.
5. Pour the gravy into a skillet and add the sliced meat.
6. Heat the meat in the gravy over low heat for 10 minutes.
7. On each of two plates, place 2 thin slices of sandwich bread.
8. Place 1 tablespoon of gravy on each slice.
9. Place one slice of beef on each of the 4 slices of bread.
10. Cover with 1 to 2 more tablespoons of hot gravy.
11. Serve with coleslaw on the side, if desired.

prime, beef stock, cornstarch, salt, thin slices sandwich bread

Taken from www.epicurious.com/recipes/food/views/open-faced-sliced-beef-sandwiches-378700 (may not work)