Open-Faced Roast Beef & Summer Vegetables

Name: Open-Faced Roast Beef & Summer Vegetables
Total time: 15 min
Yield: Makes 4 servings
Cuisine: British/Pub
Ingredients: 3/4 pound thinly sliced deli roast beef; 1/3 cup mild horseradish sauce; 2 teaspoons low-fat milk; 1 tablespoon chopped Major Grey chutney; 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

A thinly-sliced deli Roast Beef sandwich served open-faced with cucumbers and red onion. Easy and delicious!

15
min
4
SERVINGS
250
Cal
27 g
Protein

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Ingredients & Cooking

Ingredients:

3/4 pound thinly sliced deli roast beef

Sauce

1/3 cup mild horseradish sauce
2 teaspoons low-fat milk
1 tablespoon chopped Major Grey chutney

Bread

4 large slices dark rye bread

Toppings

1/2 medium cucumber, very thinly sliced
1/2 small red onion, very thinly sliced
1 tablespoon snipped chives

Cooking:

In small bowl, combine sauce ingredients.
Spread one side of each bread slice with 2 teaspoons sauce. Top with equal amounts of cucumber, onion and deli roast beef. Spoon remaining sauce evenly over beef; sprinkle with chives.

Safe Handling Tips

Nutrition Information

Nutrition:

246 CALORIES

0 % *

27g PROTEIN

0 % DV

3.4 mg IRON

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 246 Calories; 54 Calories from fat; 6g Total Fat ) 69 mg Cholesterol; 253 mg Sodium; 19 g Total Carbohydrate; 27 g Protein; 3.4 mg Iron.

This recipe is an excellent source of Protein; and a good source of Iron.

Butcher Counter

Open-Faced Roast Beef & Summer Vegetables