Open-Faced Roast Beef Sandwiches Recipe
Open-Faced Roast Beef Sandwiches Recipe photo by Taste of Home
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Open-Faced Roast Beef Sandwiches Recipe

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Arugula brings the zing in this recipe for eight "half" sandwiches. I serve four people because most who taste them want another. — Mary Price, Youngstown, Ohio
Recommended: 36 Ways to Love Toast
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 1 pound sliced deli roast beef
  • 8 slices ciabatta bread (1/2 inch thick)
  • 2 cups fresh arugula
  • 2 cups torn romaine
  • 4 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1-1/2 teaspoons prepared horseradish

Nutritional Facts

1 open-faced sandwich: 150 calories, 5g fat (1g saturated fat), 32mg cholesterol, 422mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.


  1. Place roast beef on ciabatta slices. In a large bowl, combine arugula and romaine. In a small bowl, whisk remaining ingredients until blended. Drizzle over greens; toss to coat. Arrange over beef; serve immediately. Yield: 8 servings.
Originally published as Open-Faced Roast Beef Sandwiches in Taste of Home June/July 2013

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ahmom User ID: 3426126 195520
Reviewed Jul. 16, 2013

"This was very good. I like more dressing on my foods, I'll double it next time."

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