By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
391 cal · 35 min
Roast Beef with Roasted Tomatoes Sandwich
Recipe GLPRb9bdc2fd63d8b6
Rate this recipe
Average rating: 4.5 (1)
Tender sliced roast beef paired with warm, caramelized roasted plum tomatoes and peppery arugula on toasted multigrain bread. A horseradish-sour cream spread adds tangy heat, while fresh lemon juice brightens the arugula for a sophisticated, satisfying sandwich.
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Ingredients
4 plum tomatoes, quartered
2 tablespoons olive oil
1 teaspoon fresh chopped rosemary
Kosher salt and black pepper to taste
¼ cup sour cream
2 tablespoons prepared horseradish
1 bunch fresh arugula
1 tablespoon fresh lemon juice
8 ounces sliced roast beef
8 slices multigrain sandwich bread, toasted
Directions
Preheat your oven to 425°F. Place the quartered plum tomatoes in a roasting pan, drizzle with olive oil, and sprinkle with the chopped rosemary, kosher salt, and black pepper. Toss gently to coat evenly.
Roast the tomatoes in the preheated oven for 20-25 minutes, stirring halfway through, until they are softened and the edges begin to caramelize.
While the tomatoes roast, combine the sour cream and prepared horseradish in a small bowl, stirring until well blended. Season with a pinch of salt and pepper if desired.
Place the fresh arugula in a bowl and dress lightly with the fresh lemon juice, kosher salt, and black pepper. Toss gently to combine.
Toast the multigrain bread slices until golden and crisp.
Spread each toasted bread slice with the horseradish-sour cream mixture. Layer four slices with roast beef, then top with a portion of the dressed arugula and warm roasted tomatoes. Cover with the remaining toasted bread slices to form four complete sandwiches.
Cut sandwiches in half if desired and serve immediately while the tomatoes and bread are still warm.
Comments
This roast beef sandwich delivers solid flavor and is easy to source at Charlotte chains like Harris Teeter, Food Lion, and Walmart, with all staples and the roast beef from the deli counter. The 35-minute timer is honest: you'll spend 20 minutes roasting tomatoes and need another 10 for assembly and condiment-mixing, making it realistic for a weeknight. Cost per serving lands around $4.50 to $5.50 depending on deli roast beef quality, which is reasonable for a satisfying lunch or light dinner. The roasted tomatoes and horseradish-sour cream sauce elevate standard deli meat, and leftovers work well the next day if you keep components separate—though the bread will soften if assembled ahead.
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