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Open-Faced Roast Beef Sandwiches

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Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Mary Price, Youngstown, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 03, 2022

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

Test Kitchen Approved

Open-Faced Roast Beef Sandwiches

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Prep Time 15 min
Yield 8 servings

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
Text Ingredients

Directions

  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.

Nutrition 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.

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