Tangy Roast-Beef Sandwiches

BECKY LUIGART-STAYNER

Prepare the horseradish spread ahead of time, and store it in the refrigerator until ready to use.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 18%
  • Fat: 8.7g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 23.1g
  • Carbohydrate: 67.2g
  • Fiber: 2.7g
  • Cholesterol: 42mg
  • Iron: 3.6mg
  • Sodium: 1093mg
  • Calcium: 61mg

Ingredients

  • 1/2 cup fat-free sour cream
  • 4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
  • 2 tablespoons prepared horseradish
  • 1 (16-ounce) unsliced loaf French bread
  • 3/4 cup cranberry-raspberry crushed fruit (such as Ocean Spray)
  • 3/4 pound very thinly sliced reduced-fat deli roast beef (such as Healthy Choice)
  • 1 cup alfalfa sprouts

Preparation

  1. Combine first 3 ingredients in a small bowl. Cover and chill.
  2. Cut loaf in half horizontally. Spread horseradish mixture over cut sides of bread. Spread crushed fruit over bottom half of bread; top with roast beef, sprouts, and top half of bread. Cut loaf into 6 pieces.
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Tangy Roast-Beef Sandwiches Recipe at a Glance
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