Pastrami Kabob Sandwiches
cup soft-style cream cheese with chives and onion or soft-style cream cheese with toasted onion or plain soft-style cream cheese
tablespoons shredded carrot
tablespoons finely chopped sweet red or green pepper
teaspoon cream-style prepared horseradish or horseradish mustard (optional)
slices rye, whole wheat, or marble bread
ounces thinly sliced pastrami, corned beef, or cooked beef
spinach leaves or 2 lettuce leaves
- In a small bowl stir together the cream cheese, carrot, sweet red or green pepper, and, if desired, horseradish or horseradish mustard.
- If desired, toast the rye, whole wheat, or marble bread. Spread the cream cheese mixture on 2 of the bread slices. Top with the pastrami, corned beef, or cooked beef; spinach or lettuce leaves; and remaining bread slices.
- Use a sharp knife to cut each sandwich diagonally into 4 portions. Thread 4 portions each onto two 6- to 8-inch wooden skewers. Makes 2 servings.
From the Test Kitchen
Try this sandwich with glasses of iced tea and a few crunchy vegetables, such as green onions, radishes, broccoli, jicama, carrot, or pea pods.
Nutrition Facts(Pastrami Kabob Sandwiches)
- Per serving:
- 370 kcal cal.,
- 19 g fat
- (10 g sat. fat,
- 41 mg chol.,
- 1539 mg sodium,
- 31 g carb.,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet