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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 372.8
  • Total Fat: 19.6 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,022.8 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 16.8 g

View full nutritional breakdown of Pub Sandwiches calories by ingredient
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Pub Sandwiches

Submitted by: GOOSIEMOON

Introduction

Based on a Rachael Ray recipe Based on a Rachael Ray recipe
Number of Servings: 4

Ingredients

    1/2 cup chicken broth
    1 tablespoon cornstarch
    1 tablespoon flour
    1/2 cup stout beer
    4 ounces sharp cheddar cheese, shredded
    1 tablespoon extra-virgin olive oil
    8 ounces reduced-fat, hot dogs, sliced
    1/2 head green cabbage, shredded
    1 bunch scallions, thinly sliced
    4 slices pumpernickel bread
    3 tablespoons grainy mustard

Directions

In a small saucepan, whisk together the chicken broth, cornstarch and flour over medium heat until thickened, 1 minute. Whisk in the beer and bring to a simmer, whisking, 2 to 3 minutes. Whisk in the cheese; cover.

In a large skillet, heat the olive oil over medium-high heat. Add the hot dogs and cook, stirring, until browned, about 3 minutes; transfer to a plate. Add the cabbage and scallions to the pan, cover and cook, stirring occasionally, until wilted, about 5 minutes. Return the hot dogs to the pan.

Meanwhile, toast the bread and spread with the mustard. Stir 2 tablespoons cheese sauce into the hot dog-cabbage mixture and divide the mixture among the toasts. Top with the remaining cheese sauce.




Number of Servings: 4

Recipe submitted by SparkPeople user GOOSIEMOON.






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