RBC Roll

RBC Roll
Staff Writer
RBC Roll

Mitch Mandel

RBC Roll

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
  • 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.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
3g
13%
Cholesterol
58mg
19%
Carbohydrate, by difference
1g
1%
Protein
17g
37%
Vitamin A, RAE
207µg
30%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
16mg
2%
Choline, total
58mg
14%
Folate, total
3µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
18mg
6%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
172mg
25%
Selenium, Se
19µg
35%
Sodium, Na
172mg
11%
Water
69g
3%
Zinc, Zn
7mg
88%