Open-Faced Roast Beef Sandwich with Horseradish Cream

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender roast beef slices layered on toasted sourdough bread, topped with a zesty horseradish cream and fresh arugula for a flavorful local-inspired sandwich. This sandwich and wrap recipe, ready in about 16 minutes, pairs sourdough bread slices, roast beef, arugula for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 sourdough bread slices
• 8 oz, thinly sliced roast beef
• 1 cup, loosely packed arugula
• 4 tbsp cream cheese
• 1 tbsp prepared horseradish
• 1 tsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat a skillet over medium heat and drizzle 1 tbsp olive oil. Toast 4 slices of sourdough bread for 2-3 minutes per side until golden and crispy.
2. Step 2: In a small bowl, combine 4 tbsp cream cheese, 1 tbsp prepared horseradish, and 1 tsp lemon juice. Stir until smooth and season with 1/4 tsp salt and 1/4 tsp black pepper.
3. Step 3: Spread the horseradish cream evenly over each toasted sourdough slice. Layer 2 oz of thinly sliced roast beef evenly on top of each slice.
4. Step 4: Top each sandwich with a generous handful (about 1/4 cup) of fresh arugula. Serve immediately for a balanced bite of peppery greens and creamy tang.