- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
- Yield: 4 servings, serving size 1 sandwich
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 330 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 33 milligrams
- Sodium
- 1300 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 6 grams
- Protein
- 22 grams
- Sugar
- 4 grams
Ingredients
1/4 cup nonfat Greek style yogurt or 1/3 cup regular, plain nonfat yogurt
2 tablespoons mayonnaise
1/4 cup prepared white horseradish, squeezed of excess juice (about 3 tablespoons)
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch watercress, thick stems removed
8 slices whole-grain pumpernickel bread
12 ounces lean roast beef, thinly sliced
2 medium tomatoes sliced
1/2 small red onion, thinly sliced
Directions
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
- Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.
