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| Recipe: Roast Beef Sandwiches with Pickles |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 8 slice rye bread
- 1/4 cup prepared horseradish
- 3/4 Lbs. cooked roast beef, thinly sliced
- 1/2 cup ketchup or barbecue sauce
- 4 lettuce leaf
- 4 dill pickle wedge
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| Cooking Directions: |
Spread horseradish over one side of each slice of bread. Divide sliced roast beef between half the bread slices and top with ketchup, lettuce and remaining bread slices. Cut in half diagonally and serve with dill pickle. |
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| Per Serving:
calories 421, fat 17.4g, calories from fat 37%, protein 30.0g, cholesterol 81.6mg, dietary fiber 3.1g
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| Nutrients |
Exchanges |
| Calories |
421 |
Milk Exchanges |
0.0 |
| Protein |
30.0g |
Vegetable Exchanges |
0.6 |
| Carbohydrates |
38.6g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
3.1g |
Bread Exchanges |
1.7 |
| Sugar |
6.0g |
Other Carbohydrates/Sugar Exchanges |
0.8 |
| Fat Total |
17.4g |
Lean Meat Exchanges |
3.5 |
| Saturated Fat |
7.4g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
8.4g |
Fat Exchanges |
0.9 |
| Poly-unsaturated Fat |
1.7g |
| % Calories from Fat |
37% |
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|
| Cholesterol |
81.6mg |
| Sodium |
1000.0mg |
| Vitamins |
Minerals |
| Vitamin A |
60.0IU |
Calcium |
65.8mg |
| Thiamin (B1) |
1.3mg |
Copper |
0.8mg |
| Riboflavin (B2) |
0.8mg |
Iron |
4.6mg |
| Niacin (B3) |
6.4mg |
Magnesium |
50.9mg |
| Vitamin B6 |
0.8mg |
Manganese |
0.5mg |
| Vitamin B12 |
2.0mcg |
Phosphorus |
293.0mg |
| Vitamin C |
6.5mg |
Potassium |
581.8mg |
| Vitamin E |
1.3IU |
Selenium |
44.3mcg |
| Folate |
36.5mcg |
Sodium |
1000.0mg |
| Pantothenic Acid |
1.0mg |
Zinc |
5.0mg |
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