-
Prep
35
min
-
Total
35
min
-
Servings
4
Expertise this hearty crimson meat sandwich that is topped with cheese and onion – a ideal baked dinner!
Substances
-
8
frozen breaded onion rings (from 9-oz. pkg.)
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4
(1/2-skedaddle-thick) slices sourdough bread
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2
tablespoons creamy mustard-mayonnaise sauce
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1/2
to 3/4 lb. thinly sliced cooked roast crimson meat (from deli)
-
1/2
teaspoon garlic-pepper mix
-
1
medium tomato, thinly sliced
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4
(1-oz.) slices colby-Monterey Jack cheese
Steps
-
1
Warmth oven to 400°F. Bake onion rings on ungreased tall cookie sheet as directed on kit.
-
2
Within the intervening time, toast bread. Unfold every toasted bread reduce with mustard-mayonnaise sauce. Top every with crimson meat; sprinkle with garlic-pepper mix. Top every with tomato slices.
-
3
Snatch away cookie sheet from oven. Push onion rings to 1 aspect of cookie sheet. House sandwiches on cookie sheet; high every with cheese reduce and onion rings.
-
4
Return to oven; bake an extra 6 to eight minutes or until sandwiches are thoroughly heated and cheese is melted.
Nutrition
305 Calories, 18g Total Elephantine, 19g Protein, 17g Total Carbohydrate, 3g Sugars
Nutrition Facts
Serving Measurement:
1 Sandwich
- Calories
- 305
- Calories from Elephantine
- 160
- Total Elephantine
- 18g
- 28%
- Ldl cholesterol
- 55mg
- 18%
- Sodium
- 940mg
- 39%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 19g
- Nutrition A
- 10%
- 10%
- Nutrition C
- 4%
- 4%
- Calcium
- 22%
- 22%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 2 1/2 Lean Meat; 2 Elephantine;
*Percent Everyday Values are in step with a 2,000 calorie weight reduction program.
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