This recipe was developed in partnership with Smith’s.
This open-faced Roast Beef Mushroom Melt sandwich is loaded with flavorful ingredients: sour dough bread, gourmet deli roast beef, melted Havarti cheese, mushrooms and onions cooked in a delicious marsala sauce and the topped off with peppery argula.
A hot roast beef sandwich made with deli meat that’s easy and absolutely delicious.
This roast beef sandwich is warm and inviting with earthy flavors paired with melty cheese.
Best part is, how simple this is to make.
This toasted sandwich is crafted using just a handful ingredients yet it’s packed with flavor. How is this possible? Well, each ingredient builds on the next, creating amazing savory flavor with each bite. I’m not exaggerating one bit.
What exactly makes these ingredients so special?
Let’s break it down.
First thing, is starting with the best quality roast beef you can get. Now, you can make your own roast beef, or you can head to the deli. For this recipe, I used Smith’s roast beef, which is made locally from choice cuts of meats. So, it’s fresh, perfectly cooked, and is already seasoned and smoked for optimal flavor.
Next, choose a cheese that pairs well with roast beef. My go-to cheese to pair with roast beef is Havarti. It’s mild in flavor, melts well and has a subtle quality that adds a buttery richness to whatever you are pairing it with. Other good choices would be Swiss cheese, if you don’t mind something with a bit more of a bitter flavor, or provolone which has a nice mild flavor but it’s not quite as soft as Havarti.
What if you don’t have marsala wine?
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!
Could you use lettuce instead of arugala?
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.
What kind of mushrooms are best?
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.
Want more delicious lunch ideas?
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.
This roast beef mushroom melt sandwich was featured on Meal Plan Monday!
Roast Beef Mushroom Melt
- ¼ lb Smith’s deli roast beef sliced or shaved
- 4 slices Havarti cheese
- 4 slices sour dough bread
- 1 onion sliced
- ½ cup sliced mushrooms
- 4 tbsp butter
- ¼ cup marsala wine
- ½ cup arugula
- Salt and fresh cracked pepper to taste
- Melt butter in a skillet over medium heat. Sauté onions and mushrooms until onions are translucent and mushrooms become glossy. 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.
- Top each slice of bread with roast beef then layer on a slice of Havarti cheese on each open-faced sandwich. You'll create 4 open-faced sandwiches total.
- 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 can toast in a conventional oven at 400˚for 4-6 minutes if you don't have a toaster oven)
- Before serving, top with salt, fresh cracked pepper and finally arugula then serve warm.