A brown bag lunch starring beef is all yours to devour with this tangy sandwich. Homemade slaw with horseradish mustard, mayo, vinegar, and honey add huge flavor to this sandwich recipe. Just be sure to pack it separate from the bread to avoid any soggy food.

Source: Better Homes and Gardens

Gallery

Credit: Adam Albright

Recipe Summary

total:
15 mins
Servings:
2
Yield:
2 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together the first six ingredients (through pepper). Add coleslaw mix and shredded carrot. Stir until well combined.

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  • Top two slices of the bread with roast beef, cheese, and coleslaw mixture. Top with remaining bread slices. Cut in half.

*Tip

Look for a deli roast beef with less than 250 mg sodium per 2-oz. serving.

Wrap and Tote

Wrap sandwiches individually in parchment paper, plastic wrap, or waxed paper. Place sandwiches in insulated lunch boxes. Add cooler packs or store lunch boxes in the refrigerator. Serve sandwiches within 5 hours.

Nutrition Facts

244 calories; fat 10g; cholesterol 42mg; saturated fat 4g; carbohydrates 21g; mono fat 2g; poly fat 3g; insoluble fiber 3g; sugars 7g; protein 17g; vitamin a 2934.4IU; vitamin c 9.9mg; niacin equivalents 0.2mg; folate 3.6mcg; sodium 511mg; potassium 67mg; calcium 158mg; iron 2.2mg.
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