Open Faced Roast Beef Sandwich

Few dishes bring as much warmth and nostalgia as the open-faced roast beef sandwich. This comforting classic often served smothered in rich brown gravy, is a staple in diners and homestyle kitchens. Whether you’re looking for a quick lunch, a hearty dinner, or just a way to use up leftover roast beef, this sandwich delivers flavor and satisfaction in every bite.

The History of the Open-Faced Roast Beef Sandwich

The open-faced roast beef sandwich traces back to American diners and Midwestern comfort food traditions. While sandwiches are usually considered fully enclosed in bread, open-faced variations break the mold. They focus more on hearty toppings than portability, making them an excellent choice for those who crave a fork-and-knife meal.

Though its exact origins remain unclear, many believe this dish gained popularity in the early 20th century when diners and lunch counters sought to create filling yet affordable meals using leftover roast beef. The addition of gravy helped keep the meat moist and enhanced the overall taste. Today, this dish remains a beloved classic, served in households and restaurants alike.

Why You Should Try an Open-Faced Roast Beef Sandwich

There’s a reason this dish has stood the test of time. Here’s why you should give it a try:

• Ultimate Comfort Food – Nothing beats the rich, hearty taste of roast beef topped with thick gravy on toasted bread.
• Perfect Use for Leftovers – If you have leftover roast beef, this is a great way to repurpose it into something delicious.
• Customizable – You can tweak the recipe to fit your preferences by adding ingredients like sautéed mushrooms, onions, or even a slice of cheese.
• Quick and Easy – It comes together in minutes, making it a great meal option when you’re short on time.

Ingredients for the Perfect Open-Faced Roast Beef Sandwich

The beauty of this dish lies in its simplicity. To make a classic open-faced roast beef sandwich, you’ll need:

For the Sandwich:

• 2 slices of thick-cut bread (Texas toast, sourdough, or rye work well)
• 1/2 pound of thinly sliced roast beef
• Butter (for toasting the bread)

For the Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper, to taste

Optional Toppings:

• Caramelized onions
• Sautéed mushrooms
• Mashed potatoes
• Melted cheese (Swiss or provolone pairs well)

Step-by-Step Instructions

Step 1: Prepare the Bread

Toast your bread slices in a skillet with a little butter until golden brown. This step enhances the texture and prevents the bread from getting too soggy when topped with gravy.

Step 2: Heat the Roast Beef

If using leftover roast beef, warm it up in a pan with a splash of beef broth to keep it tender and juicy. If you’re starting from scratch, thinly slice freshly cooked roast beef.

Step 3: Make the Gravy

1. Melt butter in a saucepan over medium heat.
2. Add the flour and whisk continuously to create a roux, cooking for about 2 minutes until it turns golden brown.
3. Slowly pour in the beef broth while whisking to prevent lumps.
4. Add Worcestershire sauce, salt, and pepper. Simmer until thickened, about 5 minutes.

Step 4: Assemble the Sandwich

Place the toasted bread on a plate, layer the warm roast beef over it, and generously ladle the gravy on top. If desired, add optional toppings for extra flavor.

Variations to Try

• Cheesy Open-Faced Roast Beef – Add a slice of Swiss or provolone cheese and broil the sandwich for a minute until melted.
• Open-Faced Roast Beef with Mashed Potatoes – Serve the sandwich over a bed of mashed potatoes for an extra indulgent touch.
• Spicy Open-Face Beef Sandwich – Add a dash of hot sauce or horseradish for a kick of heat.
• BBQ Style Open-Face Roast Beef – Swap the gravy for BBQ sauce to give it a smoky twist.

What to Serve with an Open-Faced Roast Beef Sandwich

A classic open-faced roast beef sandwich pairs well with:

• French fries – A crispy contrast to the soft sandwich.
• Coleslaw – A refreshing side to balance the richness.
• Steamed vegetables – Adds a healthy touch to the meal.
• Pickles or pickled onions – Provides acidity to cut through the heaviness.

Tips for Making the Best Open-Faced Roast Beef Sandwich

1. Choose the Right Bread – A sturdy bread like Texas toast or sourdough holds up well under the gravy.
2. Use Quality Roast Beef – Whether homemade or store-bought, tender, well-seasoned roast beef makes a big difference.
3. Don’t Skimp on the Gravy – The gravy is what ties everything together, so make sure it’s rich and flavorful.
4. Keep the Beef Moist – If using leftovers, warm the beef in broth instead of dry heat to maintain tenderness.

Final Thoughts

The open-faced roast beef sandwich is a timeless dish that offers warmth, flavor, and satisfaction in every bite. Whether you make it from scratch or use leftovers, this sandwich is easy to customize and a guaranteed crowd-pleaser. Next time you’re craving a hearty meal, give this classic dish a try—you won’t be disappointed!

FAQs

1. Can I make an open-faced roast beef sandwich ahead of time?

Yes, but it’s best to assemble just before serving to keep the bread from becoming soggy. You can prepare the gravy and roast beef in advance and reheat them when ready to serve.

2. What is the best way to reheat leftovers?

Reheat the roast beef in a pan with a little beef broth to keep it from drying out. Warm the gravy separately and reassemble the sandwich fresh.

3. Can I use store-bought gravy?

Absolutely! While homemade gravy is preferred for the best flavor, store-bought beef gravy can save time and still taste great.

4. What’s the difference between an open-faced roast beef sandwich and a regular roast beef sandwich?

A regular roast beef sandwich typically has two slices of bread and is eaten by hand, while an open-faced version is served on a single slice of bread with gravy and eaten with a fork.

5. Can I use a different type of meat?

Yes! While open-faced roast beef sandwiches are traditional, you can experiment with turkey, chicken, or even pork, depending on what you have on hand.

Mason Williams

A seasoned chef with over 10 years of experience in New York. I passionately share my journey and healthy, flavorful recipes online.