Tested till perfect Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw
Open-Faced Roast Beef Sandwich with Horseradish Coleslaw
Photography by Matthew Kimura

Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 slices 4sliceswhole grain bread
  • 6 oz 6ozthinly sliced roast beef

Horseradish Coleslaw:

  • 2 cups 2cupsshredded cabbage
  • 2 tbsp 2tbsplight mayonnaise
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 tbsp 1tbspbarbecue sauce
  • 1 tbsp 1tbspprepared horseradish
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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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.

Nutritional Information Per serving: about

cal 227 pro 18g total fat 7g sat. fat 2g
carb 23g fibre 3g chol 34mg sodium 474mg

% RDI:

calcium 6 iron 21 vit A 1 vit C 22
folate 32
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