Roast Beef and Swiss Sandwich

Nutrition values are AI-estimated based on ingredients.

• 1-2 tablespoons fresh parsley, finely chopped
• 2 tablespoons non-fat yogurt
• Lemon zest
• Squeeze of fresh lemon juice
• 1/4 to 1/2 small white onion, thinly sliced
• 3-4 button mushrooms, sliced
• 4 ounces Boars Head Seasoned Filet Roast Beef, thinly sliced
• 2 slices Jarlsberg Lite Reduced Fat Swiss Cheese
• 1 whole grain English muffin
• Small amount of cooking oil
• Pinch of salt

1. 1Finely chop fresh parsley.
2. 2Combine non-fat yogurt, chopped parsley, grated lemon zest, and a squeeze of lemon juice in a small bowl; stir until smooth.
3. 3Sauté sliced white onions and button mushrooms with a pinch of salt in a small saucepan with a bit of oil until caramelized and tender.
4. 4Place thinly sliced roast beef in a small non-stick pan.
5. 5Lay two slices of reduced-fat Swiss cheese over the beef and cover the pan to melt the cheese quickly.
6. 6Toast a whole grain English muffin to golden crispness in a toaster.
7. 7Spread the herb yogurt sauce on the bottom half of the toasted English muffin.
8. 8Spoon caramelized onions and mushrooms on top of the sauce.
9. 9Carefully transfer the hot roast beef with melted Swiss cheese onto the vegetables.
10. 10Place the top half of the English muffin to complete the sandwich.

These instructions are our analysis of the original video. Watch on YouTube →