By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
188 cal · 5 min
Beef Sandwich with Horseradish Spread
Recipe GLPRc7a1dba11aa6d8
A quick and satisfying cold sandwich featuring tender sliced deli roast beef topped with a zesty horseradish spread, roasted beets, sautéed mushrooms, fresh romaine lettuce, and crisp red onion on crusty rolls. Ready in minutes, this no-cook sandwich is perfect for lunch.
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Ingredients
½ cup canned beets, drained
2 tablespoons prepared horseradish
4 crusty rolls
¾ pound sliced deli roast beef
½ cup sliced red onion
1 can (8 oz) sliced mushrooms, drained
Romaine lettuce leaves
Directions
Drain the canned beets and slice them into thin pieces.
Drain the canned mushrooms and set aside.
Slice the crusty rolls in half horizontally and open them gently.
Spread approximately ½ tablespoon of prepared horseradish on the inside of each roll.
Layer about 3 ounces of sliced deli roast beef on the bottom half of each roll.
Top the beef with sliced beets, followed by drained mushrooms and red onion slices.
Add 2–3 romaine lettuce leaves to each sandwich.
Place the top half of the roll on the sandwich and serve immediately.
Comments
This sandwich runs into real ingredient friction: fresh horseradish root is not a staple at Charlotte chains and will require a stop at Food Lion or Harris Teeter's specialty section, or a trip to a dedicated produce market. The stated five minutes also ignores roasting beets, which takes 45 minutes to an hour; if using canned or pre-roasted beets the time holds, but that costs extra and narrows where you shop. Cost per serving lands around $4–$5 when built with deli roast beef and fresh vegetables, which is reasonable for a lunch sandwich. The sandwich itself is straightforward assembly, no fussiness, and leftovers do not travel well—this is a same-night dish best eaten fresh.
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