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Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw

By The Canadian Living Test Kitchen

Tested till perfect

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Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw

Open-Faced Roast Beef Sandwich with Horseradish Coleslaw
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 227
pro 18 g
total fat 7 g
sat. fat 2 g
carb 23 g
fibre 3 g
chol 34 mg
sodium 474 mg
% RDI: -
calcium 6
iron 21
vit A 1
vit C 22
folate 32

These hearty sandwiches are definitely knife-and-fork fare. Choose a thickly sliced whole grain loaf with flax as a base for the medium-rare roast beef.

Ingredients

  • 4 slices whole grain bread
  • 6 oz thinly sliced roast beef
  • Horseradish Coleslaw:
  • 2 cups shredded cabbage
  • 2 tbsp light mayonnaise
  • 1 tbsp chopped fresh parsley
  • 1 tbsp barbecue sauce
  • 1 tbsp prepared horseradish
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preparation

Horseradish Coleslaw: In bowl, toss together cabbage, mayonnaise, parsley, barbecue sauce, horseradish, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Toast bread. Top each slice with 1/2 cup (125 mL) coleslaw then beef.

Source : Canadian Living Magazine: September 2005

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