Open faced roast beef is exactly what it sounds like – roast beef served open faced, without the top slice of bread. It’s a simple yet delicious sandwich typically made with slices of roast beef piled high on a single slice of bread. The meat is usually served with gravy or au jus drizzled over the top to add even more flavor. This open faced style allows you to add as much meat as you want and lets the robust flavors of the beef shine.
What is the history of open faced roast beef sandwiches?
Open faced roast beef sandwiches have their origins in Scandinavia, where open faced sandwiches of all kinds are popular. Known as smørrebrød, these single-slice open faced sandwiches have been a tradition in places like Denmark, Norway and Sweden since the late 1800s. Traditionally they were served on rye or dark bread and topped with cold cuts, cheese, shrimp and fish.
Roast beef was likely adapted as a smørrebrød topping given its popularity and availability in the region. The slices of tender roast beef paired perfectly with the hearty breads. When Nordic immigrants came to the United States in the early 1900s, they likely brought the open faced roast beef sandwich concept with them. It became especially common in areas of the Midwest where many Scandinavians settled, like Minnesota and Wisconsin.
Why serve roast beef open faced?
There are a few advantages to serving roast beef sandwiches open faced:
- Allows you to pile on more roast beef – An open faced sandwich has one less slice of bread competing for space. You can serve the beef inches high!
- Showcases the flavor of the meat – Without a top piece of bread, the flavor of the seasoned roast beef can shine.
- Easy to eat – The open design means you don’t have to unhinge your jaw to take a bite. You can elegantly knife and fork it if desired.
- You can add more toppings – With an open face, there’s room for gravy, horseradish sauce, caramelized onions and more.
While traditional two-slice roast beef sandwiches have their appeal, the open faced version is a nice change of pace and has some great benefits.
What type of bread is used?
Open faced roast beef sandwiches are typically served on artisan breads, hearty slices of bread that can support the weight of piled high roast beef. Here are some popular choices:
- Rye bread – A classic choice, the tang of rye perfectly balances the richness of roast beef. Caraway seeds add interest.
- Sourdough bread – The chewy texture stands up well to juices and gravy. Sourdough adds a nice tang.
- Baguette – The wide surface area can accommodate heaps of sliced roast beef.
- Ciabatta – This chewy Italian bread has an open crumb ideal for soaking up meat juices.
- Focaccia – The olive oil and herbs in focaccia pair beautifully with sliced roast beef.
In a pinch, an open faced roast beef sandwich can also be served on regular sliced breads like whole wheat, white or brioche.
What types of roast beef work best?
You want roast beef with some firmness for open faced sandwiches. Here are some top options:
- Top round – An economical cut that is lean yet fairly tender when cooked right.
- Bottom round – Also budget-friendly. Slow roasting keeps it moist.
- Eye of round – Very lean and tender. Ideal if you like roast beef on the rare side.
- Sirloin tip – A good middle ground with decent tenderness and fat marbling.
High quality deli roast beef is also excellent on open faced sandwiches. Opt for a medium rare roast for the best balance of juicy and tender.
What is the best way to cook the roast beef?
For open faced sandwiches, you want beef roasted to medium rare to medium doneness. This ensures you get slices that are tender and juicy but still have some firmness to stand up to slicing and piling on the bread. Here are some tips for roasting beef to perfection:
- Bring the beef to room temperature before roasting. Take it out of fridge 30 minutes prior.
- Season the roast all over with salt, pepper and herbs/spices of choice.
- Use a meat thermometer and target an internal temperature of 135°F for medium rare and 150°F for medium.
- Let the roast rest for 10-15 minutes before slicing to allow juices to redistribute.
- Slice against the grain for the most tender bites.
Roasting in a 275-300°F oven usually works best to reach the right internal temperature without overcooking the exterior. Basting the roast as it cooks helps keep it moist.
What ingredients go well with open faced roast beef?
One of the great things about open faced roast beef sandwiches is how versatile they are for topping combinations. Here are some delicious mix-ins:
- Gravy or au jus
- Horseradish sauce
- Caramelized onions
- Sautéed mushrooms
- Arugula or watercress
- Crumbled blue cheese
- Provolone or Swiss cheese slices
- Tomato slices
- Pickle chips
- Bacon bits
Get creative with condiments too. A slathering of mustard, mayo, BBQ sauce or chimichurri can all add flavor.
What are some recipe ideas?
Here are a few delicious open faced roast beef sandwich recipes to try:
Classic Open Faced Roast Beef Sandwich
- Toasted rye bread
- Slices of medium rare roast beef
- Beef gravy
- Horseradish sauce
- Fresh parsley
Pile roast beef high on toasted rye bread. Drizzle with gravy and top with a dollop of horseradish sauce. Garnish with chopped fresh parsley.
BBQ Roast Beef Sandwich
- Ciabatta roll
- Shaved roast beef
- BBQ sauce
- Cheddar cheese
- Crispy fried onions
Toast ciabatta slice, then top with roast beef. Drizzle with BBQ sauce and add slices of Cheddar. Top with crispy fried onions.
French Dip Roast Beef Sandwich
- Baguette
- Roast beef
- Provolone cheese
- Caramelized onions
- Beef au jus
Toast baguette, layer on roast beef and provolone cheese, then caramelized onions. Serve au jus on the side for dipping.
Roast Beef and Blue Cheese Sandwich
- Sourdough bread
- Arugula
- Roast beef
- Blue cheese crumbles
- Tomato slices
- Balsamic glaze
Top sourdough with arugula, roast beef and blue cheese crumbles. Add tomato slices and drizzle with balsamic glaze.
Conclusion
Open faced roast beef sandwiches make for a hearty, comforting meal any time of day. Piling tender, juicy roast beef high on a slice of toasted artisan bread keeps the focus on the fantastic flavor of the meat. While traditional white or rye bread is common, use any bread that can stand up to the stacked slices. Add gravy or condiments like horseradish, BBQ sauce or chimichurri to complement the beef. Top with cheese, caramelized onions, mushrooms or other favorite toppings. An open faced sandwich is a nice change of pace that highlights the indulgent joy of a perfect roast beef sandwich.