Polish Aristocrat

Oxmoor House
4 sandwiches.


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2 cups shredded cabbage
1/2 cup shredded red cabbage
2 tablespoons sugar
3 tablespoons white wine vinegar
1 tablespoon water
2 teaspoons vegetable oil
2 tablespoons plus 1 teaspoon Dijon mustard, divided
1/8 teaspoon pepper
2 tablespoons nonfat mayonnaise
8 (1-ounce) slices rye bread without caraway seeds, toasted
1/2 pound cooked roast beef, sliced
2 ounces thinly sliced reduced-fat Swiss cheese


Combine cabbages in a medium bowl; toss well. Combine sugar, vinegar, water, oil, 1 teaspoon mustard, and pepper in a small saucepan; bring to a boil. Pour vinegar mixture over cabbage mixture, and toss gently. Cover and chill at least 2 hours.

Drain cabbage mixture, and set aside.

Combine mayonnaise and remaining 2 tablespoons mustard; stir well. Spread mayonnaise mixture evenly on 4 bread slices. Divide roast beef, Swiss cheese, and cabbage mixture evenly among prepared bread slices. Top with remaining 4 bread slices. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 384
Caloriesfromfat 23 %
Fat 9.6 g
Satfat 3.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.4 g
Carbohydrate 45.4 g
Fiber 0.0 g
Cholesterol 57 mg
Iron 0.0 mg
Sodium 788 mg
Calcium 0.0 mg