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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a bowl; toss well, and set aside.

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  • Place 2 bread slices on work surface with flat, bottom crusts together and overlapping slightly. Flatten bread slices to 1/8-inch thickness, using a rolling pin, seaming 2 bread slices together (cover bread to keep from drying). Repeat procedure 3 times with remaining 6 bread slices.

  • Divide corned beef evenly among bread. Divide cheese slices evenly over corned beef, and spread cabbage mixture evenly over cheese slices. Beginning with 1 long edge, roll up each sandwich, jelly-roll fashion, so seam of bread is in the middle of each sandwich (secure with wooden picks, if necessary).

  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Place 2 sandwiches in skillet; cook until lightly browned on all sides, gently turning with tongs.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

276 calories; fat 6g; saturated fat 2.1g; protein 18.3g; carbohydrates 38.6g; cholesterol 25mg; iron 2.8mg; sodium 1320mg; calories from fat 20%; fiber 3.3g; calcium 181mg.
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