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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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Yield:8 servings
Prep:15 min
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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
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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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