Pastrami Kabob Sandwiches

This layered sandwich recipe features pastrami, spinach, and a vegetable cream-cheese spread. When sliced in quarters and threaded onto skewers, it makes a perfect lunch or dinner.

Makes:
2 servings
Start to Finish:
15 mins
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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
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

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)
    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
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