Roast Beef and Sun-Dried Tomato Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 4.4g
  • Saturated fat: 1.6g
  • Protein: 14.9g
  • Carbohydrate: 29.6g
  • Cholesterol: 24mg
  • Iron: 2.3mg
  • Sodium: 886mg
  • Calories from fat: 18%
  • Fiber: 2.4g
  • Calcium: 59mg


  • 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


  1. Combine Worcestershire sauce and vinegar in a medium bowl. Add roast beef, and toss to combine.
  2. . 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.
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