Tag Archives: Sandwich

Cucumber & Egg Roast Beef Sandwich

Cucumber egg sandwich

Using rye bread for this sandwich instead of white bread packs in some extra fiber. Not to mention it has a unique taste that compliments the ingredients in the sandwich.

Yield: 1 sandwich

Calories: 363.5, Protein: 22 g, Carbohydrate: 37 g, Fat: 14.5 g, Fiber: 4.1 g,  Sodium: 107 mg

Ingredients:

2 slices rye bread (toasted)

1 boiled egg (cut in slices)

2 slices deli sliced roast beef

¼ cup cucumber

Black pepper and salt to taste

1 tbsp light mayonnaise

Directions:

Spread mayonnaise on each slice of the toasted bread, then top with a layer of roast beef and cucumber slices. Place the eggs on the roast beef and season with salt and pepper to taste. Finish with second slice of bread and cut in half.

Curry Chicken Salad Sandwich

DSCN5385-001

This is definitely not your average chicken salad. It’s an exotic twist to the classic chicken salad recipe.

Servings: 5, Serving Size: ¼ cup

Calories: 111.9, Protein: 8.04 g, Carbohydrate: 8.68 g, Fat: 4.83 g, Potassium: 170.0 mg, Sodium: 114.9 mg

Ingredients:

1.5 ounces raisins

1 celery stalk (chopped)

2 tsp curry powder

4 oz chicken breast (shredded or diced)

4 tbsp reduced fat mayonnaise

¼ tsp sugar

½ tsp black pepper

Directions:

Combine all the ingredients in a small bowl. Add the mayonnaise last and gently fold the chicken until completely coated.

Refrigerate until chilled.

Serve with lettuce, tomatoes and your favorite bread. Pictured here with Pumpernickel bread.