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Open-Faced Roast Beef Sandwiches

 Open-Faced Roast Beef Sandwiches
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
8 ServingsPrep/Total Time: 15 min.

Ingredients

  • 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

Directions

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