RBC Roll

Aug 21, 2012 @ 4:24 PM
Posted by Devin Alexander, Special Contributor

Nutrition

Cal/Serving: 330
Daily Value: 17%

Fat	17g	25%
Saturated	8g	38%
Carbs	22g	7%
Fiber	3g	13%
Sugars	5g	0%
Protein	25g	50%
Cholesterol	80mg	27%
Sodium	159mg	7%
Calcium	199mg	20%
Magnesium	82mg	20%
Potassium	791mg	23%
Iron	3mg	16%
Zinc	5mg	31%
Vitamin A	734IU	15%
Vitamin C	12mg	20%
Thiamin (B1)	0mg	10%
Riboflavin (B2)	0mg	17%
Niacin (B3)	6mg	30%
Vitamin B6	1mg	35%
Folic Acid (B9)	41µg	10%
Vitamin B12	2µg	27%
Vitamin D	0µg	0%
Vitamin E	1mg	3%
Vitamin K	64µg	80%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	1g	0%

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Mitch Mandel

I call this version of a roast beef sandwich an RBC Roll because when you cut it into small pieces, it resembles a sushi roll — which makes it a great option for lunch, snacking, or serving as an hors d’oeuvre. The cucumber is intended to resemble a wedge of cucumber you’d see in a sushi roll. To cut it, just trim the ends, then cut it in half lengthwise. Cut those halves in half again. If the cucumber was thick, halve them one more time. Reserve any leftovers for munching or for another recipe.

See all cucumber recipes.

Click here to see 13 Easy Recipes for Back-to-School Meal Planning.

INGREDIENTS

One 10-inch, all-natural, sprouted grain tortilla or other 8-inch, all-natural, low-fat, whole-grain tortilla
1 tablespoon all-natural, light, herbed cheese spread
3 ounces nitrate-free, low-sodium, lean roast beef, sliced very thinly
Wedge of cucumber the length of the tortilla
3 chives, cut into 7-inch-long pieces

DIRECTIONS

Place the tortilla on a cutting board. Spread the cheese spread evenly over it. Cover 2/3 of the cheese with the roast beef. Place the cucumber and chives together on the edge with the meat, opposite the cheese-only portion.

Roll the tortilla tightly, starting by wrapping it around the cucumber and chives until you reach the other side. Serve immediately or store it in a resealable plastic bag and refrigerate until ready to eat.