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

Resistant starch: 3 grams

Health APRIL 2011

  • Yield: 4 servings (serving size: 1 sandwich)
  • Prep time: 10 Minutes

Ingredients

  • 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

Preparation

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.

 

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

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