Roast Beef on Rye Sandwiches

Oxmoor House
This is the perfect make-ahead sandwich. Simply prepare it a day in advance, cover with plastic wrap, and keep it in your refrigerator. Toss it in your lunch bag with a piece of fruit for a simple lunch on the go!
4 servings (serving size: 1 sandwich)


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3 tablespoons fat-free mayonnaise
1 tablespoon stone-ground mustard
2 teaspoons prepared horseradish
8 (1-ounce) slices reduced-calorie rye bread
2 cups loosely packed fresh baby spinach
1 0 ounces thinly sliced deli roast beef
4 slices red onion, separated into rings


Prep: 6 Minutes

Combine first 3 ingredients, stirring well. Spread mixture evenly over 1 side of each bread slice. Top half of bread with spinach, beef, and onion. Top with remaining bread slices. Cut sandwiches in half to serve.

Created date

March 2010

Nutritional Information

Calories 196
Fat 4.1 g
Satfat 1.0 g
Protein 19.0 g
Carbohydrate 22.8 g
Cholesterol 41 mg
Iron 3.6 mg
Sodium 764 mg
Caloriesfromfat 18 %
Fiber 6.7 g
Calcium 55 mg