Arugula brings the zing to this sandwich. I usually make extras because most people who taste them want seconds.
—MARY PRICE YOUNGSTOWN, OH
START TO FINISH: 15 MIN. • MAKES: 8 SERVINGS
1 pound sliced deli roast beef
8 slices ciabatta bread (1/2 inch thick)
2 cups fresh arugula
2 cups torn romaine
4 teaspoons olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons prepared horseradish
Place roast beef on ciabatta slices. In a large bowl, combine arugula and romaine. In a small bowl, whisk remaining ingredients until blended. Drizzle over greens; toss to coat. Arrange over beef; serve immediately.
PER SERVING 1 open-faced sandwich equals 150 cal., 5 g fat (1 g sat. fat), 32 mg chol., 422 mg sodium, 14 g carb., 1 g fiber, 14 g pro. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.