These hearty sandwiches are definitely knife-and-fork fare. Choose a thickly sliced whole grain loaf with flax as a base for the medium-rare roast beef.
Servings: 4
ingredients

4 slices whole grain bread
6 oz (170 g) thinly sliced roast beef
Horseradish Coleslaw:
2 cups (500 mL) shredded cabbage
2 tbsp (25 mL) light mayonnaise
1 tbsp (15 mL) chopped fresh parsley
1 tbsp (15 mL) barbecue sauce
1 tbsp (15 mL) prepared horseradish
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

preperation

Horseradish Coleslaw: In bowl, toss together cabbage, mayonnaise, parsley, barbecue sauce, horseradish, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Toast bread. Top each slice with 1/2 cup (125 mL) coleslaw then beef.