Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw

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

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2005

Ingredients

  • 4 slices whole grain bread
  • 6 oz thinly sliced roast beef
Horseradish Coleslaw:
  • 2 cups shredded cabbage
  • 2 tablespoons light mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon barbecue sauce
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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

  • Sodium 474 mg
  • Protein 18 g
  • Calories 227.0
  • Total fat 7 g
  • Cholesterol 34 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw

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