This recipe was developed in partnership with Smith’s.
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★ Why You'll Love this Recipe ★
Savory and Stacked
This open-faced Roast Beef Mushroom Melt is layered with sourdough bread, deli roast beef, melty Havarti cheese, marsala mushrooms and onions, and topped with peppery arugula.
Warm and Comforting
Every bite is rich and cozy, thanks to earthy mushrooms, sweet marsala sauce, and gooey cheese paired with tender roast beef.
Easy to Make
It looks and tastes gourmet, but this sandwich comes together quickly using just a few simple ingredients.
Bold Flavor, Simple Ingredients
Each ingredient builds on the next, creating big, savory flavor in every bite—no exaggeration.
It starts with high-quality roast beef—homemade or deli-style. I used Smith's, a local brand known for tender, seasoned, and smoked cuts. For cheese, Havarti is my top pick. It melts beautifully and adds a creamy, buttery richness. Swiss or provolone also work, depending on your taste.
★ Ingredients You'll Need ★
You'll gather 8 ingredients plus salt and pepper to make this sandwich.
Here's a look at everything you'll need.
- Havarti cheese. You could also use provolone or Swiss.
- Sour dough bread. Bakery fresh is best.
- Onion. I prefer white onion.
- Mushrooms. Sliced white onions or baby portabellas.
- Butter. Salted.
- Marsala. You can find this cooking wine at most groceries stores.
- Arugula. This adds a nice peppery flavor.
- Salt and pepper to taste.
★ Tips & FAQs ★
You can substitute with red wine, sherry or just leave it out. You'll loose a bit of flavor if you leave it out so it's worth a trip to the store to pick some up if you can!
You could. But. Argula has a naturally peppery taste to it that goes really well with this sandwich. If at all possible, definitely try to use arugula instead of lettuce. A blend of baby spinach and arugala would be ok too as sometimes those are packaged together.
Any, really! Mini portabellas are delicious but regular white mushrooms are excellent too. You could go for canned mushrooms, but I prefer using fresh so that when you sauté them in the marsala, they soak in that extra flavor.
Special thanks to Smith’s!
Smith’s, headquartered in Erie, PA has graciously allowed Mighty Mrs. to publish this recipe for Roast Beef Mushroom Melt open-faced sandwiches to inspire families with new ways to cook their prepared meats. You can show your gratitude and support by connecting with Smith's on Facebook: facebook.com/smithshotdogs and on Instagram: instagram.com/smithshotdogs. If you're located in the tri-state area, you can find Smith's meats at your local grocer or chain retailer. Visit Smith's website site for a complete list of locations.
★ More Sandwich Recipes ★
Want more delicious lunch ideas?
Browse all my lunch recipes.
This roast beef mushroom melt sandwich was featured on South Your Mouth!
Roast Beef Mushroom Melt
Equipment
Ingredients
- ¼ lb deli roast beef sliced or shaved
- 4 slices Havarti cheese
- 4 slices sour dough bread
- 1 onion sliced
- ½ cup sliced mushrooms
- 4 tablespoon butter
- ¼ cup Marsala cooking wine
- ½ cup arugula
- salt and pepper to taste
Mighty Mrs. is a #WalmartPartner.
Instructions
- Cook mushrooms and onions. Melt butter in a skillet over medium heat. Sauté onions and mushrooms until onions are translucent and mushrooms become glossy.
- Make sauce. Add marsala wine and deglaze pan by gently scraping the sides and bottom and stirring. Let bubble uncovered for about 5 minutes or until liquid has evaporated then remove from heat and set aside.
- Layer sandwich. Top each slice of bread with roast beef then layer on a slice of Havarti cheese on each open-faced sandwich. Layer mushrooms and onions on top of the cheese then toast the sandwiches in a toaster oven until cheese is melted and bread is golden brown. You'll create 4 open-faced sandwiches total.
- Season and add arugala. Before serving, top with salt, fresh cracked pepper and finally arugula then serve warm.
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