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Roast Beef, Cucumber, and Tomato Sandwiches

Yield 6 servings

Ingredients

  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • Dash of ground red pepper
  • 2 cups very thinly sliced peeled cucumber
  • 2 tablespoons thinly sliced green onions
  • 3 tablespoons honey mustard
  • 12 (1 1/4-ounce) slices rye bread
  • 3/4 pound very thinly sliced lean deli roast beef
  • 12 (1/4-inch-thick) slices tomato

Nutrition Information

  • calories 280
  • caloriesfromfat 14 %
  • fat 4.3 g
  • satfat 1.4 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 19.3 g
  • carbohydrate 42.7 g
  • fiber 5.1 g
  • cholesterol 38 mg
  • iron 1.3 mg
  • sodium 1062 mg
  • calcium 71 mg

How to Make It

  1. Combine sugar, vinegar, and red pepper in a small bowl; stir well. Add cucumber and green onions; stir well. Cover and chill 2 hours.

  2. Spread honey mustard evenly over 6 rye bread slices, and top each with sliced roast beef, about 1/4 cup cucumber mixture, and 2 tomato slices. Top each with remaining rye bread slices.