Open-Faced Roast Beef & Summer Vegetables

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

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:

  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 deli roast beef. Spoon remaining sauce evenly over beef; sprinkle with chives.

Nutrition Information

Butcher Counter

Open-Faced Roast Beef & Summer VegetablesBottom Round (Gooseneck) Round Primal

This lean, economical cut comes from the outside of the rear leg. It's generally best when braised, but can be roasted and sliced thinly against the grain. Bottom Round steak cuts should be marinated before grilling or broiling.
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