The Ultimate Open-Faced Roast Beef Sandwich: A Broiled Masterpiece

There’s a certain magic that happens under a broiler, a quick, intense heat that transforms simple ingredients into something spectacular. For me, this open-faced roast beef sandwich is a perfect testament to that culinary alchemy. I remember my grandmother, a woman who could conjure a feast from the humblest pantry, making these for us on chilly Sunday afternoons. The aroma of toasting bread, mingling with the savory beef and melting cheese, filled her small kitchen with an unparalleled warmth. It was more than just a sandwich; it was a hug in food form, a comforting embrace that always left us feeling satisfied and loved.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 19 minutes
• Servings: 4
• Yield: 4 open-faced sandwiches
• Dietary Type: Meat, Dairy

Ingredients

• 2 hoagie rolls, sliced lengthwise and toasted
• 8 teaspoons mayonnaise (approximately 2 teaspoons per roll half, or more to taste)
• 4-8 teaspoons coarse ground mustard (approximately 1-2 teaspoons per roll half, or to taste)
• 1 lb thinly sliced cooked beef
• 1 large tomato, thinly sliced
• Thinly sliced red onion (use as much as desired)
• 4-8 slices mozzarella cheese or 4-8 slices provolone cheese
• Salt and freshly ground black pepper (to taste)

Equipment Needed

• Baking sheet
• Oven with a broiler setting

Instructions

1. Preheat the Broiler: Begin by setting your oven to broil heat. This intense, direct heat from above is key to achieving that perfect melted and slightly browned cheese topping.
2. Prepare the Base: Place the toasted hoagie roll halves, cut-side up, onto a baking sheet. This provides a sturdy foundation for our toppings and ensures even heating.
3. Apply the Spreads: Lightly spread each toasted roll half with mayonnaise. Aim for about 2 teaspoons per half, adjusting according to your preference. Next, generously spread the coarse ground mustard over the mayonnaise. Again, use about 1-2 teaspoons per roll half, or more if you enjoy a robust mustard kick. The combination of creamy mayonnaise and zesty mustard forms a flavorful base that complements the beef beautifully.
4. Layer the Roast Beef: Arrange the thinly sliced cooked beef evenly over the mustard and mayonnaise layer on each roll half. Don’t be shy; a generous portion of beef is essential for a satisfying sandwich.
5. Add the Freshness: Top the roast beef with the thinly sliced tomato. Distribute the slices to cover the beef as much as possible.
6. Introduce the Onion and Seasoning: Sprinkle the thinly sliced red onion over the tomatoes. The amount of red onion is entirely up to your personal taste. Follow this by seasoning generously with salt and freshly ground black pepper. This simple seasoning will awaken the flavors of the other ingredients.
7. Crown with Cheese: Finally, layer the sliced cheese on top of the red onion. You can use mozzarella for its excellent melting quality and mild flavor, or provolone for a sharper, more complex taste. If using slices, aim for one to two slices per roll half, ensuring good coverage.
8. Broil to Perfection: Carefully place the baking sheet with the assembled sandwiches under the preheated broiler. Position the sheet 3-6 inches from the heat. Broil for about 2-4 minutes, or until the cheese has melted and is lightly browned. It is crucial to keep a close eye on the sandwiches during this stage, as the broiler can brown them very quickly and can easily scorch them. Watch for the cheese to become bubbly and golden.
9. Serve Immediately: Once the cheese is perfectly melted and lightly browned, carefully remove the baking sheet from the oven. These open-faced roast beef sandwiches are best enjoyed immediately while they are hot and the cheese is perfectly gooey.

Expert Tips & Tricks

For those times when you have leftover roast beef from a Sunday dinner, this recipe is a true lifesaver. It transforms even the slightly drier ends into a delectable meal. When slicing your roast beef, aim for consistency. If your beef is already sliced from the deli, ensure it’s not too thick, as it can overwhelm the other ingredients. For an extra layer of flavor, consider toasting your hoagie rolls with a light brushing of garlic butter before adding the spreads. This adds a subtle garlicky depth that pairs wonderfully with the beef and cheese. If you find your broiler particularly aggressive, you can also bake these at a higher oven temperature, around 400°F (200°C), until the cheese is melted and bubbly, though the browning may be less pronounced.

Serving & Storage Suggestions

This open-faced roast beef sandwich is a complete meal in itself, best served piping hot straight from the broiler. It pairs wonderfully with a crisp green salad tossed with a simple vinaigrette or a side of seasoned French fries. If you happen to have any leftovers (which is unlikely, as they’re so good!), allow them to cool completely. Store them in an airtight container in the refrigerator for up to 1-2 days. To reheat, I recommend placing them on a baking sheet and warming them in a moderate oven (around 350°F or 175°C) until the cheese is re-melted and the sandwich is heated through. Microwaving can make the bread soggy, so the oven method is preferred for best results.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	529.5 kcal
Calories from Fat		53 %
Total Fat	30.9 g	47 %
Saturated Fat	12.2 g	61 %
Cholesterol	124 mg	41 %
Sodium	535.2 mg	22 %
Total Carbohydrate	20 g	6 %
Dietary Fiber	1.4 g	5 %
Sugars	2.7 g	10 %
Protein	40.9 g	81 %

(Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

While this classic combination is hard to beat, feel free to experiment! For a touch of spice, a dash of hot sauce mixed into the mayonnaise or a sprinkle of red pepper flakes can add a delightful kick. If you’re not a fan of red onion, thinly sliced white or sweet onion will also work. For a heartier sandwich, consider adding a layer of thinly sliced pickles or a dollop of horseradish sauce. If hoagie rolls aren’t your preference, sturdy slices of toasted sourdough or even hearty rye bread can serve as excellent alternatives. For a party appetizer, forgo the rolls entirely and use small, toasted rounds of pumpernickel bread, following the same layering and broiling instructions but using smaller quantities of each ingredient.

FAQs (Frequently Asked Questions)

Q: Can I make these sandwiches ahead of time?
A: It’s best to assemble these sandwiches just before broiling. While you can toast the rolls and prepare the toppings in advance, broiling them just before serving ensures the best texture and melted cheese.

Q: What kind of roast beef is best for this recipe?
A: Thinly sliced cooked roast beef is ideal. This can be leftover roast beef from home or good quality deli-sliced roast beef. Avoid overly fatty cuts, as they can become greasy under the broiler.

Q: How do I prevent the bread from getting soggy?
A: Ensure your bread is well-toasted before adding the spreads and toppings. The toasting creates a barrier that helps prevent sogginess. Also, broiling them promptly after assembly is key.

Q: Can I substitute the cheese?
A: Absolutely! While mozzarella and provolone are excellent choices, other good melting cheeses like cheddar, Swiss, or even a blend of your favorites will work beautifully.

Q: Is there a vegetarian option?
A: While this recipe is specifically for roast beef, you could adapt the concept by using thinly sliced portobello mushrooms sautéed with garlic and herbs, or a hearty slice of grilled halloumi cheese as the base, followed by the other toppings and broiling.

Final Thoughts

This open-faced roast beef sandwich is a simple yet profoundly satisfying dish that celebrates the beauty of quality ingredients and a quick blast of heat. It’s a testament to how familiar flavors can be elevated into something truly special with just a little care. I encourage you to gather your ingredients, embrace the sizzle of the broiler, and create your own delicious memories with this hearty classic. Share it with loved ones, perhaps alongside a crisp lager or a robust red wine, and savor every melty, savory bite. I’d love to hear about your creations and any personal twists you bring to this timeless recipe!