Roast Beef and Swiss Melts
Arugula Salad with Balsamic Vinaigrette
Ingredients
- ¼ cup reduced-fat mayonnaise
- 2 Tbsp chopped fresh basil
- 1 tsp fresh lemon juice
- 8 (1-oz) slices whole-grain sandwich bread
- ½ lb deli-sliced low-sodium roast beef
- 4 (0.7-oz) slices reduced-fat Swiss cheese
Instructions
- Combine mayonnaise, basil and lemon juice. Spread over 4 bread slices. Top remaining 4 bread slices with roast beef and cheese. Cover with bread, mayonnaise sides down. Coat with cooking spray.
- Cook sandwiches in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned and cheese is melted. Cut in half diagonally.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp salt
- 1 (5-oz) pkg arugula
- 1 carrot, grated
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Whisk together oil, vinegar, mustard, garlic and salt in a bowl. Add arugula, carrot and onion; toss.
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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