Open-Faced Beef Sandwiches with Greens and Horseradish Cream

Open-Faced Beef Sandwiches with Greens and Horseradish CreamRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Texas toast—sometimes labeled grill, griddle, or French toast bread—is the thick-sliced fresh bread available in many supermarkets. You can substitute a (1.4-ounce) slice of Italian or French bread. Since bread is typically high in sodium, serving a sandwich open-faced cuts down on the mineral. Salting the beef a bit before broiling adds a little flavor; we save the rest of the salt to season the meat after it's sliced.


4 servings (serving size: 1 open-faced sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 383
Caloriesfromfat 30 %
Fat 12.8 g
Satfat 5.8 g
Monofat 4.6 g
Polyfat 0.7 g
Protein 29.5 g
Carbohydrate 36.5 g
Fiber 4 g
Cholesterol 47 mg
Iron 3.1 mg
Sodium 543 mg
Calcium 186 mg


Horseradish cream:
2 1/2 tablespoons drained prepared horseradish
2 tablespoons light sour cream
2 tablespoons crème fraîche
Cooking spray
3 1/2 cups vertically sliced onion (about 2 large)
1/2 teaspoon kosher salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
4 (1 1/2-ounce) slices Texas toast, lightly toasted


1. To prepare cream, combine horseradish, sour cream, and crème fraîche in a small bowl; cover and chill.

2. Preheat broiler.

3. To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.

4. Sprinkle steak with 1/8 teaspoon salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.

5. Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.