ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Beef Sandwiches with Horseradish Cream

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

Ingredients

  • 8 (1-ounce) slices rye bread
  • 1 1/2 tablespoons low-fat sour cream
  • 1 1/2 tablespoons fat-free mayonnaise
  • 2 teaspoons prepared horseradish
  • 1/2 pound thinly sliced deli roast beef
  • 2 ounces reduced-fat Jarlsburg cheese or reduced-fat Swiss cheese, thinly sliced
  • 4 green lettuce leaves
  • 8 small tomato slices

Nutrition Information

  • calories 273
  • fat 6.9 g
  • satfat 3.4 g
  • protein 19.6 g
  • carbohydrate 32.5 g
  • cholesterol 34 mg
  • iron 2.7 mg
  • sodium 876 mg
  • caloriesfromfat 23 %
  • fiber 3.9 g
  • calcium 184 mg

How to Make It

  1. Preheat oven to 450°.

  2. Arrange bread on a jelly-roll pan. Bake at 450° for 5 minutes or until golden.

  3. Stir together sour cream, mayonnaise, and horseradish; spread evenly on toasted bread. Top with roast beef, cheese, lettuce, and tomato. Top with remaining bread slices. Cut in half diagonally.

Oxmoor House Healthy Eating Collection