Roast Beef Sandwich on Pumpernickel

Roast Beef Sandwich on Pumpernickel
Serve with baked chips if desired

Servings: 4

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• 1/4 cup nonfat Greek yogurt
• 2 tablespoons low fat mayonnaise (we used Hellmans)
• 1/4 cup prepared horseradish, with juice drained and squeezed out
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup arugula
• 8 slices whole-grain pumpernickel bread
• 12 ounces lean roast beef, thinly sliced (we used Boars Head London Port)
• 2 vine ripened medium tomatoes. sliced
• 1/2 small sweet red onion, very thinly sliced

Combine Greek yogurt, low fat mayonnaise, horseradish and salt and pepper in a small bowl and stir to combine.

Place 1/4 cup arugula on each of the 4 slices of bread and drizzle with 2 tablespoons horseradish sauce. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and serve.

Per Serving (per sandwich): 329 Calories; 7g Fat (17.8% calories from fat); 2g Saturated Fat; 28g Protein; 41g Carbohydrate; 6g Dietary Fiber; 61mg Cholesterol; 1234mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.