Open Faced Rump Roast Sandwiches

Got leftover rump roast in the fridge? This open-faced sandwich turns cold sliced beef into something worth looking forward to at lunchtime. Toasted rye bread, a thin smear of butter, thinly sliced roast beef, a slice of Monterey Jack, a dab of sweet relish, and a drizzle of coleslaw dressing. Ten minutes, no cooking required.

The toasted rye is the foundation that makes this work. Its sturdy structure holds up under the toppings without going soggy, and the caraway-tinged flavor pairs naturally with cold roast beef. Don’t skip the toast step. Untoasted rye is too soft for an open-faced format.

Monterey Jack adds a mild, creamy melt potential if you want to run this under the broiler for a minute, though it’s equally good cold. The sweet relish and coleslaw dressing bring tangy, pickled notes that cut through the richness of the beef and cheese.

Pro Tips

• Slice the leftover roast as thin as possible. Thick slabs of cold beef are tough to bite through on an open sandwich.
• Spread the butter thinly. It’s there to seal the toast against moisture from the toppings, not to add richness.
• A light hand with the relish is key. One dab per sandwich. Too much makes it sweet and overpowering.
• Eat these immediately after assembly. Open-faced sandwiches don’t hold.

Variations

• Melt the cheese under the broiler for 1 to 2 minutes for a hot open-faced version.
• Swap the rye for pumpernickel for a darker, more intensely flavored bread base.
• Replace the coleslaw dressing with horseradish cream for a sharper, spicier kick against the beef.