Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing

Photo: John Autry; Styling: Mindi Shapiro

Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

Yield: 6 servings (serving size: 1 open-faced sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 8.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.8g
  • Carbohydrate: 27.8g
  • Fiber: 4g
  • Cholesterol: 41mg
  • Iron: 3.3mg
  • Sodium: 639mg
  • Calcium: 95mg


  • 1 tablespoon olive oil
  • 1 cup thinly sliced onion
  • 1 1/2 cups thinly sliced peeled Fuji apple
  • 5 cups thinly sliced green cabbage
  • 1/4 cup water
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon caraway seeds, crushed
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons 2% low-fat Greek-style plain yogurt
  • 1 1/2 tablespoons canola mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon ketchup
  • 1 teaspoon stone-ground mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon sweet paprika
  • Dash of ground red pepper
  • 1 pound thinly sliced low-sodium deli roast beef
  • 6 (1-ounce) slices rye bread, lightly toasted


  1. 1. Heat oil in a large skillet over medium heat. Add onion to pan; cook 10 minutes or until golden, stirring occasionally. Add apple; cook 1 minute. Add cabbage and next 3 ingredients (through caraway); cover and cook 10 minutes or until cabbage is crisp-tender, stirring occasionally. Uncover and add 1/4 teaspoon salt; cook 6 minutes or until liquid evaporates. Remove from heat; stir in parsley.
  2. 2. Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.
  3. 3. Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw. Drizzle about 1 tablespoon dressing over cabbage.
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