Roast Beef Pumpernickel Sandwich with Roasted Red Pepper, Arugula and Goat Cheese

Resistant starch: 3 grams


4 servings (serving size: 1 sandwich)


3 ounces goat cheese, softened
8 slices pumpernickel bread
4 green-leaf lettuce leaves
12 ounces thinly sliced lean roast beef
4 jarred roasted red peppers (2 ounces each), drained, rinsed, patted dry and halved
4 teaspoons balsamic vinegar


1. Spread the goat cheese on 4 slices of the bread.

2. Arrange 1 lettuce leaf on each of the 4 cheese-topped bread slices, then layer each with 3 ounces roast beef.

3. Top with red peppers, drizzle with balsamic vinegar, and cover with second slice of bread. Serve.