Roast Beef on Rye Sandwiches

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 4.1g
  • Saturated fat: 1.0g
  • Protein: 19.0g
  • Carbohydrate: 22.8g
  • Cholesterol: 41mg
  • Iron: 3.6mg
  • Sodium: 764mg
  • Calories from fat: 18%
  • Fiber: 6.7g
  • Calcium: 55mg


  • 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


  1. 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.
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