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.

How to Make It

Step 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.

Step 2

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

Step 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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