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

Photo: John Autry; Styling: Mindi Shapiro
Yield 6 servings (serving size: 1 open-faced sandwich)
Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

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

Nutrition 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

How to Make It

  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.