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

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

Nutritional Information

Calories 286
Fat 8.6 g
Satfat 1.7 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 23.8 g
Carbohydrate 27.8 g
Fiber 4 g
Cholesterol 41 mg
Iron 3.3 mg
Sodium 639 mg
Calcium 95 mg

Ingredients

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

Preparation

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. Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.

3. Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw. Drizzle about 1 tablespoon dressing over cabbage.

Joanne Weir,

Cooking Light

August 2010