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Pastrami Kabob Sandwiches
Ingredients
-
1/2
cup soft-style cream cheese with chives and onion or soft-style cream cheese with toasted onion or plain soft-style cream cheese
-
2
tablespoons shredded carrot
-
2
tablespoons finely chopped sweet red or green pepper
-
1
teaspoon cream-style prepared horseradish or horseradish mustard (optional)
-
4
slices rye, whole wheat, or marble bread
-
5
ounces thinly sliced pastrami, corned beef, or cooked beef
-
6
- 8
spinach leaves or 2 lettuce leaves
Directions
1. In a small bowl stir together the cream cheese, carrot, sweet red or green pepper, and, if desired, horseradish or horseradish mustard.
2. 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.
3. 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
- Tip Menu Idea: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)
- Servings Per Recipe 2,
- Calories 370,
- Protein (gm) 20,
- Carbohydrate (gm) 31,
- Fat, total (gm) 19,
- Cholesterol (mg) 41,
- Saturated fat (gm) 10,
- Sodium (mg) 1539,
- Percent Daily Values are based on a 2,000 calorie diet
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