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Beef and Tapenade Open-Face Sandwiches
Ingredients
- 1/3 cup light mayonnaise or salad dressing
- 1 teaspoon Dijon-style or yellow mustard
- 4 slices crusty Italian country-style or sourdough bread
- 1/4 cup olive tapenade
- 12 ounces thinly sliced deli roast beef
- 2 small tomatoes, thinly sliced
- 1 cup fresh baby spinach
Directions
1. In a small bowl combine mayonnaise and mustard; lightly spread onto one side of each bread slice. Spread with tapenade. Top with roast beef, tomato slices, and spinach.
Nutrition Facts
(Beef and Tapenade Open-Face Sandwiches)
- Servings Per Recipe 4,
- cal. (kcal) 362,
- Fat, total (g) 19,
- chol. (mg) 46,
- sat. fat (g) 4,
- carb. (g) 21,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 4,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 21,
- vit. A (IU) 1215,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- sodium (mg) 1681,
- Potassium (mg) 229,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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