Pastrami Kabob Sandwiches
This layered sandwich recipe of pastrami, spinach, and vegetable cream-cheese spread, is sliced in quarters and threaded onto skewers. Serve it for lunch or dinner.
Ingredients
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1/2 cup soft-style cream cheese with chives and onion or soft-style cream cheese with toasted onion or plain soft-style cream cheese
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2 tablespoons shredded carrot
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2 tablespoons finely chopped sweet red or green pepper
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1 teaspoon cream-style prepared horseradish or horseradish mustard (optional)
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4 slices rye, whole wheat, or marble bread
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5 ounces thinly sliced pastrami, corned beef, or cooked beef
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6 to 8 spinach leaves or 2 lettuce leaves
Directions
1.
In a small bowl stir together the cream cheese, carrot, sweet red or green pepper, and, if desired, horseradish or horseradish mustard.
2.
If desired, toast the rye, whole wheat, or marble bread. Spread the cream cheese mixture on 2 of the bread slices. Top with the pastrami, corned beef, or cooked beef; spinach or lettuce leaves; and remaining bread slices.
3.
Use a sharp knife to cut each sandwich diagonally into 4 portions. Thread 4 portions each onto two 6- to 8-inch wooden skewers. Makes 2 servings.
Menu Idea
Try this sandwich with glasses of iced tea and a few crunchy vegetables, such as green onions, radishes, broccoli, jicama, carrot, or pea pods.
Nutrition information
Calories 370, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 41 mg, Sodium 1539 mg, Carbohydrate 31 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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