Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw
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Open-Faced Roast Beef Sandwich with Horseradish Coleslaw
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
- Portion size: 4
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 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
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
