Roast Beef on Rye Sandwiches

recipe
This is the perfect make-ahead sandwich. Simply prepare it a day in advance, cover with plastic wrap, and keep it in your refrigerator. Toss it in your lunch bag with a piece of fruit for a simple lunch on the go!

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Prep: 6 Minutes

Nutritional Information

Calories 196
Fat 4.1 g
Satfat 1.0 g
Protein 19.0 g
Carbohydrate 22.8 g
Cholesterol 41 mg
Iron 3.6 mg
Sodium 764 mg
Caloriesfromfat 18 %
Fiber 6.7 g
Calcium 55 mg

Ingredients

3 tablespoons fat-free mayonnaise
1 tablespoon stone-ground mustard
2 teaspoons prepared horseradish
8 (1-ounce) slices reduced-calorie rye bread
2 cups loosely packed fresh baby spinach
1 0 ounces thinly sliced deli roast beef
4 slices red onion, separated into rings

Preparation

Combine first 3 ingredients, stirring well. Spread mixture evenly over 1 side of each bread slice. Top half of bread with spinach, beef, and onion. Top with remaining bread slices. Cut sandwiches in half to serve.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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