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

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
Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing
Adapted from find.myrecipes.com
Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from find.myrecipes.com

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

Directions

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.

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