Roast Beef and Cheddar Sandwich

Roast Beef and Cheddar Sandwich
Staff Writer
Roast Beef and Cheddar Sandwich
Jane Bruce

Roast Beef and Cheddar Sandwich

Well, it doesn't get any easier than this. Roast beef and Cheddar are a classic combination. I guess you could call this a healthy version since it uses whole-grain bread and sprouts. Feel free to substitute whatever greens you like.

See all sandwich recipes.

1
Servings
43
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Teaspoons whole-grain or yellow mustard
  • 2 slices whole-grain bread
  • 7 thin slices roast beef
  • 1 slice Cheddar cheese
  • 1 Ounce alfalfa sprouts

Directions

Spread the mustard on both slices of bread. Layer the roast beef on one slice and top with the Cheddar, sprouts, and the other slice of bread. Enjoy.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
8g
6%
Protein
2g
4%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
10mg
1%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Phosphorus, P
44mg
6%
Selenium, Se
2µg
4%
Sodium, Na
5mg
0%
Water
27g
1%

Roast Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Roast Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Roast Beef Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.