Tangy Roast-Beef Sandwiches

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BECKY LUIGART-STAYNER
Yield
6 servings
John Kirkpatrick
November 1997
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 445
  • Caloriesfromfat 18%
  • Fat 8.7g
  • Satfat 4.4g
  • Monofat 2.2g
  • Polyfat 1.1g
  • Protein 23.1g
  • Carbohydrate 67.2g
  • Fiber 2.7g
  • Cholesterol 42mg
  • Iron 3.6mg
  • Sodium 1093mg
  • Calcium 61mg

How to Make It

Step 1

Combine first 3 ingredients in a small bowl. Cover and chill.

Step 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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