Pub Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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