By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
200 cal · 15 min
Roast Beef Sandwiches
Recipe GLPR56543020c568ec
Classic American roast beef sandwiches featuring tender sliced roast beef topped with crisp lettuce, fresh tomato, and thin red onion slices, all brought together with a creamy horseradish spread made from nonfat cream cheese, mayonnaise, and mango chutney. Served on crusty rolls with optional dill pickle spears for an extra tang.
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Ingredients
⅓ cup Nonfat cream cheese, at room temperature
2 tablespoons Nonfat mayonnaise
2 tablespoons Mango chutney
2 teaspoons Prepared horseradish
to taste Ground black pepper
4 Crusty rolls, halved
1 pound Thinly sliced lean roast beef
4 leaves Lettuce leaves
4 slices Tomato slices
4 slices Very thin slices of red onion
4 spears Kosher dill pickle spears (optional)
Directions
In a small bowl, combine the nonfat cream cheese, nonfat mayonnaise, mango chutney, and prepared horseradish. Stir until smooth and well blended. Season with ground black pepper to taste. Set the horseradish spread aside.
Split the crusty rolls in half horizontally.
Spread approximately 1 tablespoon of the horseradish spread on each roll half.
On the bottom half of each roll, layer one lettuce leaf, one tomato slice, and one slice of red onion.
Divide the sliced roast beef evenly among the eight sandwich bottoms, layering it on top of the vegetables.
Place the top roll halves on each sandwich, horseradish side down.
If using, place a kosher dill pickle spear alongside each sandwich. Serve immediately.
Comments
This is a straightforward sandwich that hits all the mark for a Charlotte weeknight: cream cheese, mayo, roast beef, and produce are in every Harris Teeter and Food Lion; mango chutney and horseradish are shelf-stable condiments you'd find in most stores without a special trip. The 15-minute claim is honest for assembly only—you're spreading and stacking, no cooking. At eight servings, cost per sandwich runs about $2 to $2.50 if you buy deli roast beef and quality crusty rolls, which is reasonable for lunch or a quick dinner. The real limitation is that these are best eaten same-day; reheating a mayo-based sandwich defeats the point, and leftovers turn soggy overnight.
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