Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw
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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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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4 slices whole grain bread
6 oz (175 g) thinly sliced roast beef
Horseradish Coleslaw:
2 cups (500 mL) shredded cabbage
2 tbsp (25 mL) light mayonnaise
1 tbsp (15 mL) chopped fresh parsley
1 tbsp (15 mL) barbecue sauce
1 tbsp (15 mL) prepared horseradish
1/4 tsp (1 mL) each salt and 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.
Additional Information
Source
Canadian Living Magazine: September 2005
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