Horseradish Beef Sandwiches
Yield
2 sandwichesPrep
10 minCook
?Ready
10 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
horseradish sauce
creamy |
|
| 4 | slices |
pumpernickel bread
or rye bread |
* |
| 6 | ounces |
roast beef
thinly sliced, cooked roastbeef (from deli) |
|
| ½ | cup |
pickled beets
drained, sliced |
* |
| 2 | each |
lettuce leaves
|
*
|
| 1 | tablespoon |
mayonnaise
or salad dressing |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
horseradish sauce
creamy |
|
| 4 | slices |
pumpernickel bread
or rye bread |
* |
| 173.4 | ml/g |
roast beef
thinly sliced, cooked roastbeef (from deli) |
|
| 118 | ml |
pickled beets
drained, sliced |
* |
| 2 | each |
lettuce leaves
|
*
|
| 15 | ml |
mayonnaise
or salad dressing |
|
Directions
Spread horseradish sauce on 2 slices of the bread.
Top with beef, beets and lettuce.
Spread mayonnaise on remaining 2 slices of bread; place over lettuce.
Yield: 2 Sandwiches.
