Roast Beef Pumpernickel Sandwich with Roasted Red Pepper, Arugula and Goat Cheese

Name: Roast Beef Pumpernickel Sandwich with Roasted Red Pepper, Arugula and Goat Cheese
Prep time: 10 min
Total time: 10 min
Yield: 4 servings (serving size: 1 sandwich)
Ingredients: 3 ounces goat cheese, softened; 8 slices pumpernickel bread; 4 green-leaf lettuce leaves; 12 ounces thinly sliced lean roast beef; 4 jarred roasted red peppers (2 ounces each), drained, rinsed, patted dry and halved; 4 teaspoons balsamic vinegar

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Resistant starch: 3 grams

By Health

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Credit: Jim Bathie

Recipe Summary test

prep:

10 mins

total:

10 mins

Yield:

4 servings (serving size: 1 sandwich)

Ingredients

3 ounces goat cheese, softened
8 slices pumpernickel bread
4 green-leaf lettuce leaves
12 ounces thinly sliced lean roast beef
4 jarred roasted red peppers (2 ounces each), drained, rinsed, patted dry and halved
4 teaspoons balsamic vinegar

Directions

Step 1
Spread the goat cheese on 4 slices of the bread.

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Step 2
Arrange 1 lettuce leaf on each of the 4 cheese-topped bread slices, then layer each with 3 ounces roast beef.
Step 3
Top with red peppers, drizzle with balsamic vinegar, and cover with second slice of bread. Serve.

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Roast Beef Pumpernickel Sandwich with Roasted Red Pepper, Arugula and Goat Cheese

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Roast Beef Pumpernickel Sandwich with Roasted Red Pepper, Arugula and Goat Cheese

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Recipe Summary test

Ingredients

Directions

Source

Reviews

All Reviews for Roast Beef Pumpernickel Sandwich with Roasted Red Pepper, Arugula and Goat Cheese