Name: Roast Beef Sandwich and Broccoli Slaw
Ingredients: 2.5 tsp light mayonnaise; 0.5 tsp horseradish sauce; 1 pinch black pepper; 2 slice(s) reduced-calorie rye bread (toasted); 3 oz deli style roast beef slice(s); 0.5 cup(s) arugula; 4 slice(s) fresh tomato(es); 1 cup(s) broccoli slaw (packaged); 1 medium uncooked scallion(s) (chopped); 0.667 Tbsp cider vinegar (2 tsp); 1 tsp olive oil; 1 pinch table salt; 1 pinch black pepper; 0.5 medium low-sodium dill pickles (sliced into spears)

Meal Items

light mayonnaise

2 ½ tsp
horseradish sauce

½ tsp
black pepper

1 pinch
reduced-calorie rye bread

2 slice(s), (toasted)
deli style roast beef slice(s)

3 oz
arugula

½ cup(s)
fresh tomato(es)

4 slice(s)
broccoli slaw

1 cup(s), (packaged)
uncooked scallion(s)

1 medium, (chopped)
cider vinegar

⅔ Tbsp, (2 tsp)
olive oil

1 tsp
table salt

1 pinch
black pepper

1 pinch
low-sodium dill pickles

½ medium, (sliced into spears)

Notes

Combine mayonnaise with horseradish and pinch pepper; divide between toast. Sandwich roast beef, arugula and tomato slices between toast. Toss slaw with scallion, vinegar, oil, salt and pepper. Enjoy sandwich with slaw and pickles.

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