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Quentin Bacon Photo by: Quentin Bacon

Roast Beef Club

Tomato chutney and watercress make the Roast Beef Club worthy of its title.

Health JULY 2010

  • Yield: Makes 4 servings (serving size: 1 sandwich and 1 pickle)

Ingredients

  • 12 slices whole-grain bread, cut into 3 1/4-inch circles and lightly toasted
  • 4 tablespoons jarred tomato chutney
  • 1/2 pound thinly sliced roast beef
  • 1/2 cup watercress sprigs
  • 8 large basil leaves
  • 1 ounce crumbled blue cheese
  • 4 pickle spears

Preparation

1. Place 4 bread circles on a work surface, and top each with 1 slice of roast beef; spoon 1/2 tablespoon tomato chutney on top. Add 1 sprig watercress; top with 1 basil leaf, 1 teaspoon blue cheese, and a bread round.

2. Repeat the layer one more time, and top with remaining 4 bread rounds. Serve each club with a pickle spear.

Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 25g
  • Carbohydrate: 30g
  • Fiber: 5g
  • Cholesterol: 48mg
  • Iron: 3mg
  • Sodium: 650mg
  • Calcium: 121mg
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Roast Beef Club recipe

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