Open-Faced Roast Beef Sandwiches

Name: Open-Faced Roast Beef Sandwiches
Prep time: 15 min
Total 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

Total Time Prep/Total Time: 15 min.

Yield 8 servings

Test Kitchen Approved

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

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.

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.

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

Recipe Creator