Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing

By Kplmrm

Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

Yield: 6 servings (serving size: 1 open-faced sandwich)

Nutritional Information
Calories:286
Fat:8.6g (sat 1.7g,mono 2.3g,poly 0.7g)
Protein:23.8g
Carbohydrate:27.8g
Fiber:4g
Cholesterol:41mg
Iron:3.3mg
Sodium:639mg
Calcium:95mg

Ingredients

• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 1 1/2 cups thinly sliced peeled Fuji apple
• 5 cups thinly sliced green cabbage
• 1/4 cup water
• 2 teaspoons white wine vinegar
• 1/4 teaspoon caraway seeds, crushed
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons 2% low-fat Greek-style plain yogurt
• 1 1/2 tablespoons canola mayonnaise
• 1 tablespoon prepared horseradish
• 1 tablespoon ketchup
• 1 teaspoon stone-ground mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon sweet paprika
• Dash of ground red pepper
• 1 pound thinly sliced low-sodium deli roast beef
• 6 (1-ounce) slices rye bread, lightly toasted

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

1. Heat oil in a large skillet over medium heat. Add onion to pan; cook 10 minutes or until golden, stirring occasionally. Add apple; cook 1 minute. Add cabbage and next 3 ingredients (through caraway); cover and cook 10 minutes or until cabbage is crisp-tender, stirring occasionally. Uncover and add 1/4 teaspoon salt; cook 6 minutes or until liquid evaporates. Remove from heat; stir in parsley.

2. Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.

3. Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw. Drizzle about 1 tablespoon dressing over cabbage.