Lunch: Roast Beef Pumpernickel Sandwich with Roasted Red Pepper, Arugula and Goat Cheese
Resistant starch: 3 grams
Ingredients
3 ounces goat cheese, softened
8 slices pumpernickel bread
4 green-leaf lettuce leaves
12 ounces thinly sliced lean roast beef
4 jarred roasted red peppers (2 ounces each), drained, rinsed, patted dry and halved
4 teaspoons balsamic vinegar
Instructions
Spread the goat cheese on 4 slices of the bread.
Arrange 1 lettuce leaf on each of the 4 cheese-topped bread slices, then layer each with 3 ounces roast beef.
Top with red peppers, drizzle with balsamic vinegar, and cover with second slice of bread. Serve.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
