Open-face roast beef & crunchy vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Deli roast beef (thinly sliced) |
| 4 | larges | Slices dark rye bread |
| ½ | medium | Cucumber very thinly sliced |
| ½ | small | Red onion very thinly sliced |
| 1 | tablespoon | Snipped chives |
| ⅓ | cup | Mild horeseradish sauce |
| 1 | tablespoon | Chopped Major Grey chutney |
| 2 | teaspoons | Low-fat milk |
Directions
SAUCE
preparation 15 minutes
1. In small bowl, combine sauce ingredients.
2. Spread one side of each bread slice with 2 teaspoons sauce. Top with equal amounts of cucumber, onion and beef. Spoon remaining sauce evenly over beef; sprinkle with chives.
Nutritional information per serving: * 246 calories * 27 g protein * 6 g fat (2 saturated fatty acids) * 57 calories from total fat (53 calories from fat in beef) * 69 mg cholesterol * 3⅖ mg iron * 253 mg sodium * COOKFDN brings you this recipe with permission from: * Texas Beef Council --