Open Roast Beef Sandwich

Name: Open Roast Beef Sandwich
Prep time: 10 min
Total time: 10 min
Cuisine: British
Ingredients: 2 thick slices of rye bread (about 40g each); 200g thinly sliced cooked roast beef; 2 tbsp horseradish cream; 1 small red onion; 2 tsp capers, drained; A handful of rocket; Freshly ground black pepper

An open roast beef sandwich is a good way to use up Sunday leftovers, or to turn a pack of deli beef into something more special. Thin slices of rare beef sit on dense rye bread with a sharp horseradish cream, then get a topping of red onion, capers and peppery rocket. It takes 10 minutes and needs no cooking at all.

By Easy RecipesUpdated 15 September 20264.8(47 ratings)

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Total: 10 min
Prep: 10 min
Serves: 2
Per serving: 270kcal

Choosing the bread and beef for an open roast beef sandwich

The bread does most of the work. An open sandwich has no second slice to hold it together, so use a dense, sturdy rye or sourdough, cut about 1cm thick. Open sandwiches like this are a Scandinavian tradition, and the rye gives the beef a sharp, earthy base.

For the beef, thin slices of rare roast beef are best. Home-roasted leftovers are good, and so is ready-sliced beef from the deli counter. Fold the slices loosely rather than laying them flat, so that each bite has some height and texture. Rare beef is traditional, but well-done leftovers work just as well if they are sliced thinly.

How to build an open roast beef sandwich

Tap a time to start a timer.

Slice the onion Peel the onion and slice it as thinly as you can into rings. Soak the rings in a bowl of cold water for to soften their bite, then drain and pat dry.
Spread the bread Lay the rye slices on two plates and spread the horseradish cream thickly to the edges. It seasons the bread and keeps the beef from soaking it.
Pile on the beef Fold or ruffle the roast beef slices over the bread in loose layers, so the sandwich has height.
Top and serve Scatter over the onion rings and capers, then add the rocket and a good twist of black pepper. Serve straight away, with a knife and fork.

Serving ideas

Serve the sandwiches with a pickled cucumber or beetroot on the side. If you roast a joint specially, roast beef with Yorkshire pudding on Sunday leaves plenty for the sandwiches on Monday. The same beef also works in a pasta salad with roast beef, and for a hot version, try a steak sandwich.

Common problems and fixes for Open Roast Beef Sandwich

The bread goes soggy.: Use dense rye or sourdough, spread the horseradish cream right to the edges, and assemble just before eating. Do not use fresh tomato, which releases water.
The beef is chewy.: Thick or cold slices are hard to bite through. Ask for it sliced paper-thin at the deli, or slice leftover joint against the grain.
The topping is too sharp or too salty.: Soak the onion and drain the capers well. Taste before adding salt, since deli beef and horseradish cream already contain some.

Frequently asked questions about Open Roast Beef Sandwich

What bread is best for an open roast beef sandwich?

Dense rye or sourdough, cut about 1cm thick. They are firm enough to carry the beef and toppings, and their sourness suits the horseradish.

Can I use leftover roast beef?

Yes. Chill the joint fully, then carve it against the grain into very thin slices. Use cooked beef within 2 days of cooking.

What can I use instead of horseradish cream?

Mix 1 tbsp of mayonnaise with 1 tsp of English or Dijon mustard, or use a spoonful of remoulade. Soured cream with a little grated fresh horseradish also works.

Can I make it in advance?

Prepare the toppings ahead and keep them in the fridge, but assemble the sandwich at the last minute so the bread stays firm.

How did you like the recipe?

4.8 / 5 · 47 ratings