Roast Beef Sandwich with Horseradish Aioli

Jim Bathie
The rye bread in this sandwich packs a good amount of Resistant Starch, and the veggies have plenty of fiber to keep you feeling satisfied all afternoon long.

Resistant Starch: 1.8g

1 serving (serving size: 1 sandwich and 1 cup cucumber salad)


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2 tablespoons reduced-fat mayonnaise
2 teaspoons prepared horseradish
2 slices rye bread
2 (1-ounce) slices roast beef
1/2 cup fresh spinach
1 cup sliced cucumbers
1 tablespoon less-sodium, low-fat Italian dressing


Prep: 7 Minutes
Total: 7 Minutes

1. Combine mayonnaise and horseradish in a small bowl; stir well with a whisk.

2. Spread mayonnaise mixture on both bread slices. Top 1 bread slice with roast beef, spinach, and remaining bread slice.

3. Serve with cucumber slices drizzled with dressing.

Created date

March 2011

Nutritional Information

Calories 359
Fat 10 g
Satfat 2 g
Monofat 3 g
Polyfat 4 g
Protein 24 g
Carbohydrate 43 g
Fiber 5 g
Cholesterol 38 mg
Sodium 546 mg