Open-Faced Roast Beef & Summer Vegetables
A thinly-sliced deli Roast Beef sandwich served open-faced with cucumbers and red onion. Easy and delicious!
Cook Time: 15 Minutes
Servings: 4
Ingredients: 8
Ingredients
Sauce
Bread
Toppings
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
246 Calories
0g SAT FAT
27g PROTEIN
3.4 mg IRON
0 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
This recipe is an excellent source of Protein; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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