Open-Faced Roast Beef Sandwich
- Number of Servings: 4
Ingredients
* Peppers, sweet, red, raw, sliced, 1.5 cup * Mushrooms, fresh, 1 cup, pieces or slices * Onions, raw, .75 cup, chopped * *Best Foods, Reduced Fat Mayonnaise, 2 tbsp * *Horseradish, 2 tsp * *Roast Beef - Slice, 8 oz (about 10 slices) * *Cheese, Swiss, Reduced Fat, Alpine Lace, 2 oz * *Pepperage Farm Deli Swirl Bread, 4 slices
Preheat Broiler.
In a nonstick skillet coated with cooking spray, saute the peppers, mushrooms and onions over medium heat for 5 min , or until slightly tender.
Combine the mayo and horseradish and spread evenly over the rye slices.
Divide the roast beef among the slices of bread.
Dived the sauteed vegetables evenly over the sandwiches and top each with 1 TBS of cheese.
Place the sandwiches on a baking sheet and broil until the cheese melts.
Yields: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MENAGERIE56.
In a nonstick skillet coated with cooking spray, saute the peppers, mushrooms and onions over medium heat for 5 min , or until slightly tender.
Combine the mayo and horseradish and spread evenly over the rye slices.
Divide the roast beef among the slices of bread.
Dived the sauteed vegetables evenly over the sandwiches and top each with 1 TBS of cheese.
Place the sandwiches on a baking sheet and broil until the cheese melts.
Yields: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MENAGERIE56.
Nutritional Info Amount Per Serving
- Calories: 253.6
- Total Fat: 8.3 g
- Cholesterol: 40.0 mg
- Sodium: 530.5 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.7 g
- Protein: 23.4 g
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