Open-Faced Beef Sandwiches with Tangy Coleslaw

Open-Faced Beef Sandwiches with Tangy Coleslaw Image by: Open-Faced Beef Sandwiches with Tangy Coleslaw Author: Canadian Living

Start with: Tomato Soup

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion
  • 1 clove of garlic
  • 1 pinch cayenne pepper
  • 12 oz shaved roast beef
  • 4 thick slices whole wheat bread
Tangy Coleslaw:
  • 1 1/2 cup shredded green cabbage
  • 1 cup grated carrots
  • 3 green onions
  • 2 tablespoons horseradish
  • 2 tablespoons light mayonnaise
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon each of salt and pepper

Method

In nonstick skillet, heat oil over medium heat; cook onion, garlic and cayenne pepper, stirring occasionally, until softened, about 4 minutes. Add beef and heat through, about 3 minutes.

Tangy Coleslaw: Meanwhile, in bowl, mix cabbage, carrots, onions, horseradish, mayonnaise, thyme, salt and pepper.

Toast bread. Evenly top each slice with roast beef mixture and coleslaw.

More beef sandwiche recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 496 mg
  • Protein 31 g
  • Calories 347.0
  • Total fat 13 g
  • Cholesterol 54 mg
  • Saturated fat 3 g
  • Total carbohydrate 28 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 78.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Open-Faced Beef Sandwiches with Tangy Coleslaw

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