Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
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  • 5 star values: 0

What Makes It Great: The old-school deli-shop flavors of pumpernickel, pastrami, horseradish, and whole-grain mustard are irresistible--in a package much lighter than a full deli pileup.

Ruth Cousineau
Recipe by Cooking Light June 2013

Gallery

Romulo Yanes; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber, mustard, vinegar, horseradish, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Let stand 10 minutes, tossing occasionally.

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  • Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, dill, eggs, pastrami, and onions in a bowl, stirring with a whisk.

  • Heat a medium nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add egg mixture to pan; cook 2 minutes. Cover, reduce heat to low, and cook 8 minutes or until set. Cut into 4 wedges. Place 1 lettuce leaf on each bread slice; top with 1 omelet piece and 1/4 cup cucumber mixture.

Nutrition Facts

246 calories; fat 11.7g; saturated fat 3g; mono fat 5.2g; poly fat 2.1g; protein 17.3g; carbohydrates 18.3g; fiber 2.7g; cholesterol 290mg; iron 3.3mg; sodium 766mg; calcium 86mg.
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