Step up your sandwich game and make our delicious hot Italian Open Faced Roast Beef Sandwich!

We put a new spin on a classic favorite! Open faced roast beef sandwiches can be hot and ready in less than 30 minutes using leftover roast beef! No leftovers? Deli roast beef will do in a pinch but we have some “start from scratch’” roast beef recipes for you too!

Open Faced Roast Beef Sandwich on a plate

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Why We Love This Recipe

Most people have a decent cold roast beef sandwich recipe made from leftovers, but we came up with some new, delicious ideas for repurposing the meat into a mouthwateringly juicy hot and hearty sandwich! But if you want to start from scratch, we think these are the easiest and the best recipes for a sous vide round roast or a prime rib. Both recipes also make their own savory au jus!

Ingredients and Variations

BAGUETTE A good homemade roast beef sandwich starts with great bread for sopping up the au jus or your preferred dipping sauce. The best kind of bread will be thick and sturdy, like a baguette, or a crusty boule.

SAUCE We are fond of sour cream mixed with horseradish or this uniquely flavored creamy dill dressing

CONDIMENTS & ADD ONS Onion jam, bacon jam, even a light swipe of apple jelly will add a sweet/savory flavor against the tang of mustard and horseradish. And for toppings, we like to return the assembled sandwich halves to the broiler with some cheddar or provolone cheese on top until the cheese is melted and bubbly.

top view of ingredients to make Open Faced Roast Beef Sandwich

How to Make Roast Beef Sandwich

The best hot roast beef sandwich ever is actually super easy to make!

  1. Cut a baguette in half lengthwise and then each half into 3 pieces for a total of 6 pieces.
  2. Butter each piece of bread, sprinkle on garlic powder and chopped parsley.
  3. Broil until the tops are browned.
  4. To each piece, add desired condiment, horseradish, and Dijon mustard to taste.
  5. Top with slices of roast beef and serve with au jus or dipping sauce of your choice.

Best Sides

All good sandwiches come with good sides! Here are a few of our favorites!

Oven baked fries, smoked deviled eggs, and, of course, a tangy and creamy coleslaw salad!

Open Faced Roast Beef Sandwich with a bite taken out of it

Tips and Tricks

  • Depending on how close the rack is to the broiler, it may take less time to broil the tops of the baguettes since they are ‘tall’ pieces of bread. 1 to 2 minutes might be all you need, watch the oven carefully.
  • Deli or cold roast beef can be easily reheated in the microwave before adding to the top of the sandwich, add some broth to the meat to keep it from drying out and making a little ‘au jus’ in the process.
  • A clove of garlic can be rubbed over the broiled bread in place of garlic powder.
  • If using a round boule as the base, simply cut it into thick slices and follow the recipe the same way.

To Store

Wrap leftover sandwiches tightly in plastic wrap and keep them in the refrigerator and they will keep about 2 days. This makes them great for a grab-and-go lunch for work or school since they can be eaten cold or reheated in the microwave!

ingredients to make Open Faced Roast Beef Sandwich

Other Tasty Recipe Ideas!

Open Faced Roast Beef Sandwich on a plate
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Open Faced Roast Beef Sandwich

These Open Faced Roast Beef Sandwiches are perfect served hot or cold, and for lunch or dinner!
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 6 servings
Author Candace




  • Preheat the oven to broil. Line a baking tray with foil paper.
  • Cut half of a baguette lengthwise to expose the bread, cut each half into thirds. You’ll have 6 open faced pieces.
  • Spread 1 Tablespoon of butter on each piece of bread and place on foil lined baking tray. Sprinkle each piece with garlic powder and parsley to taste.
  • Broil until browned, about 2-3 minutes.
  • Add 1 Tablespoon of onion jam (or to taste), 1 Tablespoon of horseradish (or to taste), and 2 teaspoons mustard (or to taste). Add a couple of slices of roast beef and serve.


Nutrition calculated without onion jam.
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Nutrition Information

Calories: 490 | Carbohydrates: 14g | Protein: 60g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 4387mg | Potassium: 824mg | Fiber: 1g | Sugar: 1g | Vitamin A: 359IU | Vitamin C: 123mg | Calcium: 775mg | Iron: 6mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Lunch, Main Course
Cuisine American, Italian

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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