Open-Faced Roast Beef & Summer Vegetables

Name: Open-Faced Roast Beef & Summer Vegetables
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: Bottom Round (Gooseneck); horseradish sauce; milk; mango chutney; rye bread; cucumber; red onion; chives

15

Minutes

4

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

3/4 pound thinly sliced deli roast beef

Sauce

1/3 cup mild horseradish sauce
2 teaspoons low-fat milk
1 tablespoon chopped Major Grey chutney

Bread

4 large slices dark rye bread

Toppings

1/2 medium cucumber, very thinly sliced
1/2 small red onion, very thinly sliced
1 tablespoon snipped chives

Preparation

Step 1

In small bowl, combine sauce ingredients.
Step 2

Spread one side of each bread slice with 2 teaspoons sauce. Top with equal amounts of cucumber, onion and deli roast beef. Spoon remaining sauce evenly over beef; sprinkle with chives.

Nutrition Information

Nutrition information per serving: 246 Calories; 54 Calories from fat; 6g Total Fat ) 69 mg Cholesterol; 253 mg Sodium; 19 g Total Carbohydrate; 27 g Protein; 3.4 mg Iron.

Nutrition Tip

This recipe is an excellent source of Protein; and a good source of Iron.

Filed Under:

Burgers, Sandwiches & Wraps

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