Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw

By The Canadian Living Test Kitchen

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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

Nutritional Info
Per serving: about	-
cal	227227 cal
pro	18 g18g pro
total fat	7 g7g total fat
sat. fat	2 g2g sat. fat
carb	23 g23g carb
fibre	3 g3g fibre
chol	34 mg34mg chol
sodium	474 mg474mg sodium
% RDI:	-
calcium	66 calcium
iron	2121 iron
vit A	11 vit A
vit C	2222 vit C
folate	3232 folate

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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 4 4slices sliceswhole grain bread
6 oz thinly sliced roast beef 6 6oz ozthinly sliced roast beef
Horseradish Coleslaw:
2 cups shredded cabbage 2 2cups cupsshredded cabbage
2 tbsp light mayonnaise 2 2tbsp tbsplight mayonnaise
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
1 tbsp barbecue sauce 1 1tbsp tbspbarbecue sauce
1 tbsp prepared horseradish 1 1tbsp tbspprepared horseradish
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

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

Keywords : Make-Ahead; Lunch; Dinner; Winter; Beef; Sandwich; Cabbage; Bread;

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