Roast Beef Pumpernickel Sandwich with Roasted Red Pepper, Arugula and Goat Cheese |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 |
Directions:
1. Spread the goat cheese on 4 slices of the bread.
2. Arrange 1 lettuce leaf on each of the 4 cheese-topped bread slices, then layer each with 3 ounces roast beef.
3. Top with red peppers, drizzle with balsamic vinegar, and cover with second slice of bread. Serve.
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