Roast Beef and Sun-Dried Tomato Sandwiches

recipe
Soaking the roast beef briefly in Worcestershire sauce and balsamic vinegar adds a delightful tang to the meat that complements the robust flavors of the blue cheese and sun-dried tomatoes.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 220
Fat 4.4 g
Satfat 1.6 g
Protein 14.9 g
Carbohydrate 29.6 g
Cholesterol 24 mg
Iron 2.3 mg
Sodium 886 mg
Caloriesfromfat 18 %
Fiber 2.4 g
Calcium 59 mg

Ingredients

2 tablespoons low-sodium Worcestershire sauce
2 tablespoons balsamic vinegar
1/2 pound shaved deli roast beef
1/3 cup fat-free mayonnaise
2 tablespoons chopped drained oil-packed sun-dried tomato halves
4 teaspoons crumbled blue cheese
8 (0.7-ounce) slices Italian bread, toasted
4 lettuce leaves
1 large tomato, thinly sliced

Preparation

Combine Worcestershire sauce and vinegar in a medium bowl. Add roast beef, and toss to combine.

. Combine mayonnaise, chopped sun-dried tomato, and blue cheese in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture on each of 4 bread slices. Top evenly with roast beef, lettuce, tomato, and remaining bread slices.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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