Open-Faced Beef Sandwiches with Tangy Coleslaw
148 people added this to their Recipe Box
Servings: 4
Ingredients:
Open-Faced Beef Sandwiches with Tangy Coleslaw
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 347 |
| pro | 31 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 54 mg |
| sodium | 496 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 31% |
| vit A | 78% |
| vit C | 25% |
| folate | 25% |
Suggested Recipes
-
1 tsp (5 mL) vegetable oil
1 onion, thinly sliced
1 clove garlic, minced
Pinch cayenne pepper
12 oz (375 g) shaved roast beef
4 thick slices whole wheat bread
Tangy Coleslaw:
1-1/2 cups (375 mL) shredded green cabbage
1 cup (250 mL) grated carrots
3 green onions, sliced
2 tbsp (25 mL) horseradish
2 tbsp (25 mL) light mayonnaise
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
Preparation:
In nonstick skillet, heat oil over medium heat; cook onion, garlic and cayenne pepper, stirring occasionally, until softened, about 4 minutes. Add beef and heat through, about 3 minutes.
Tangy Coleslaw: Meanwhile, in bowl, mix cabbage, carrots, onions, horseradish, mayonnaise, thyme, salt and pepper.
Toast bread. Evenly top each slice with roast beef mixture and coleslaw.
Additional Information
-
Start with: Tomato Soup
Tips: Make this with leftover roast beef or shaved store-bought deli roast beef.
Double the coleslaw to enjoy leftovers for lunch.
Tags:
Main Course; Meat-Beef; Vegetables; Skillet; Make It Tonight;
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »