Recipe by Cooking Light June 1997

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Yield:
6 servings
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Ingredients

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Directions

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  • Combine sugar, vinegar, and red pepper in a small bowl; stir well. Add cucumber and green onions; stir well. Cover and chill 2 hours.

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  • Spread honey mustard evenly over 6 rye bread slices, and top each with sliced roast beef, about 1/4 cup cucumber mixture, and 2 tomato slices. Top each with remaining rye bread slices.

Nutrition Facts

280 calories; calories from fat 14%; fat 4.3g; saturated fat 1.4g; mono fat 1.7g; poly fat 0.6g; protein 19.3g; carbohydrates 42.7g; fiber 5.1g; cholesterol 38mg; iron 1.3mg; sodium 1062mg; calcium 71mg.
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