(The Daily Dish) Jennifer and Jacob with Utah Beef Council are cooking up another yummy lunch or dinner today! Open-Faced Roast Beef and Summer Vegetables, healthy, easy, flavorful, and also delicious!

Ingredients:

  • Sauce
    • 1/3 cup mild horseradish sauce
    • 2 teaspoons low-fat milk
    • 1 tablespoon chopped Major Grey chutney
  • Bread
    • 4 large slices dark rye bread
  • Toppings
    • 1/2 medium cucumber, very thinly sliced
    • 1/2 small red onion, very thinly sliced
    • 1 tablespoon snipped chives

Directions:

  • In a small bowl, combine sauce ingredients.
  • Spread one side of each bread slice with 2 teaspoons of sauce.
  • Top with equal amounts of cucumber, onion, and deli roast beef.
  • Spoon remaining sauce evenly over beef; sprinkle with chives.

Print the recipe for your records at home HERE and don’t forget to head on over to The Utah Beef Council website and find additional recipes the entire family will enjoy!


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