Open-Faced Roast Beef Sandwich with Onion Gravy
An open-faced roast beef sandwich is thick toast topped with thinly sliced roast beef and hot onion gravy, eaten with a knife and fork because there is no top slice. Toast the bread, make a quick gravy from butter, onion, flour and beef broth, and warm the beef in it for 2 to 3 minutes. It takes 25 minutes and makes 4 sandwiches of about 320 calories each with deli roast beef.
Quick answer
Toast 4 thick slices of bread. Soften a sliced onion in 2 tbsp butter, stir in 2 tbsp flour, then whisk in 2 cups beef broth and 1 tbsp Worcestershire and simmer until thick. Warm 1 lb sliced roast beef in the gravy for 2 to 3 minutes and spoon it over the toast.
Open-Faced Roast Beef Sandwich
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Open-Faced Roast Beef Sandwich Ingredients
- 4 thick slices bread, such as Texas toast or sourdough (about 1.5 oz / 40 g each)
- 2 tbsp butter
- 1 small onion, thinly sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 lb thinly sliced deli roast beef, or leftover roast beef sliced thin
- Salt and black pepper, to taste
- Chopped fresh parsley, for serving
How to Make an Open-Faced Roast Beef Sandwich
- Toast the bread until golden and firm enough to hold the toppings, and set each slice on a plate.
- Melt the butter in a skillet over medium heat. Add the onion and cook 6 to 7 minutes, stirring now and then, until soft and lightly golden.
- Sprinkle the flour over the onion and stir constantly for 1 minute.
- Slowly whisk in the beef broth and Worcestershire sauce, scraping up any browned bits.
- Simmer 4 to 5 minutes, stirring often, until the gravy coats the back of a spoon.
- Add the roast beef and simmer 2 to 3 minutes, just until heated through. Season with salt and pepper.
- Pile the beef and gravy over the toast, sprinkle with parsley and serve with a knife and fork.
Nutrition Facts
Per sandwich (1 of 4), made with deli roast beef (estimated)
- Calories: 320
- Total fat: 12 g
- Saturated fat: 6 g
- Cholesterol: 75 mg
- Sodium: 1710 mg
- Carbohydrates: 26 g
- Fiber: 1 g
- Sugar: 4 g
- Protein: 27 g
Estimated from USDA FoodData Central (SR Legacy) values for the ingredients above with deli-style roast beef, white bread, salted butter and regular beef broth. Salt and pepper to taste and the parsley are not included. Actual values vary with brands.
Why This Open-Faced Roast Beef Sandwich Works
The gravy does most of the work. Butter and flour cooked together form a quick roux that thickens the broth in a few minutes, and well-browned onions add the savory depth that pan drippings would normally give. That matters when you start with deli beef or leftovers.
Add the beef last. It is already cooked and only needs warming; simmered for long, thin slices curl and turn tough.
Best Beef and Bread for an Open-Faced Roast Beef Sandwich
| Choice | What you get | Worth knowing |
|---|---|---|
| Deli roast beef, thin-sliced | Fastest; tender; warms in 2 minutes | Much higher in sodium |
| Leftover home-cooked roast | Deeper beef flavor; you control the salt | Slice it thin, against the grain |
| Texas toast | Thick and soft; soaks up gravy | Toast it well so it stays firm |
| Sourdough | Sturdy and slightly tangy | Holds up longest under gravy |
Open-Faced Roast Beef Sandwich Nutrition: Deli vs Homemade
The beef you choose changes the numbers more than anything else. Using USDA FoodData Central values, deli-style roast beef is leaner but far saltier than a home-cooked eye of round roast.
| Per 100 g beef | Calories | Protein | Fat | Sodium |
|---|---|---|---|---|
| Deli-style roast beef (FDC 174570) | 115 | 18.6 g | 3.7 g | 853 mg |
| Eye of round roast, cooked (FDC 169524) | 208 | 28.3 g | 9.7 g | 37 mg |
Made with deli beef, one sandwich has about 320 calories and 1,710 mg of sodium, roughly three-quarters of the 2,300 mg daily limit in the Dietary Guidelines for Americans. Made with home-cooked roast, it has about 430 calories, 38 g protein and 790 mg sodium. Low-sodium broth lowers either version further. For a fuller comparison, see our roast beef nutrition facts.
Tips for the Best Gravy
- Brown the onions fully. Give them the whole 6 to 7 minutes; pale onions make a pale, flat gravy.
- Add the broth slowly while whisking. Pouring it in all at once causes lumps.
- Adjust the thickness. Too thick, add a splash of broth; too thin, simmer another minute.
- Toast the bread well. Golden, firm toast stays crisp at the edges under the gravy.
- Pepper at the end. Freshly ground black pepper brightens the finished gravy.
What to Serve With an Open-Faced Roast Beef Sandwich
Mashed potatoes are the classic diner side. Crisp slices of potato pave make a more special option, and green beans or a side salad balance the gravy. For another hot sandwich night, try our meatball sub.
Storing Open-Faced Roast Beef Sandwich Leftovers
Refrigerate the beef and gravy together in a sealed container within 2 hours, and keep the bread separate. FoodSafety.gov gives cooked meat leftovers 3 to 4 days in the fridge. Reheat gently in a pan with a splash of broth until steaming, then spoon over fresh toast.
Open-Faced Roast Beef Sandwich FAQ
What makes a sandwich open-faced?
It has only one slice of bread on the bottom, with the filling and gravy on top and no slice covering it, so you eat it with a knife and fork.
Can I use leftover roast beef?
Yes. Slice it as thin as you can across the grain and only warm it in the gravy so it stays tender.
Is roast beef high in sodium?
Deli roast beef is: about 853 mg per 100 g in USDA data, compared with 37 mg for plain roasted eye of round. Broth and Worcestershire add more.
Can I make the gravy ahead?
Yes. Refrigerate it for up to 3 to 4 days, reheat with a splash of broth to loosen it, then add the beef.
What is the best bread for an open-faced roast beef sandwich?
Thick Texas toast or sourdough. Thin sandwich bread goes soggy under the gravy.
Sources
- USDA FoodData Central (SR Legacy)
- Dietary Guidelines for Americans
- FoodSafety.gov: Cold food storage charts
Featured photo: Pexels
