Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Open Face Roast Beef & Crunchy Vegetables Ingredients: 3/4 pound thinly sliced deli roast beef 4 large slices dark rye bread 1/2 medium cucumber, very thinly sliced 1/2 small red onion, very thinly sliced 1 tablespoon snipped chives   Sauce 1/3 cup mild horseradish sauce 1 tablespoon chopped Major Grey chutney 2 teaspoons low-fat milk Instructions: 1. In small bowl, combine sauce ingredients. 2. Spread one side of each bread slice with 2 teaspoons sauce. Top with equal amounts of cucumber, onion and beef. Spoon remaining sauce evenly over beef; sprinkle with chives. Makes 4 servings. Nutritional information per serving: 246 calories; 27 protein; 19 carbohydrate; 6 g fat; 3.4 mg iron; 253 mg sodium; 69 mg cholesterol. View more recipes that are Quick & Easy.

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