Sandwiches & Wraps : Cold sandwiches Last Updated: Apr 24th, 2009 - 08:32:51 Zesty Roast Beef Sandwich By Sandra Woodruff  Printer friendly page Yield: 1 serving 2 slices multigrain or dark pumpernickel bread* 1 1/2 tablespoons light garlic-&-herb or chive-&-onion cream cheese spread 1/2 to 1 teaspoon horseradish 2 ounces thinly sliced lean roast beef 2 thin slices plum tomato 1 thin slice red onion 1 ounce thinly sliced reduced-fat Swiss cheese 6 large fresh spinach or arugula leaves 1. Place the bread slices on a flat surface. Stir the horseradish into the cream cheese and spread some of the mixture over each bread slice. 2. Top one bread slice with the roast beef, tomato, onion, Swiss cheese, and spinach or arugula leaves. Top with the remaining bread slice and cut the sandwich in half. 3. Serve immediately, or microwave the sandwich for about 30 seconds to heat through. Nutritional Facts (per serving) Calories: 380 Carbohydrates: 35 g Fiber: 4.7 g Fat: 12 g Sat. Fat: 6.4 g Cholesterol: 61 mg Protein: 32 g Sodium: 907 mg Calcium: 381 mg GI rating: moderate Diabetic exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat  *To reduce calories and carbs: Use “light” multigrain or whole-wheat bread, with 50 calories and 7 to 9 grams carb per slice (-80 calories, -15 g carb, -1 starch exchange). © Copyright 2005 by eatsmarttoday.com Top of Page