• 8 slices rye bread
• 1/4 cup prepared horseradish
• 3/4 lb. cooked roast beef, thinly sliced
• 1/2 cup ketchup or barbecue sauce
• 4 lettuce leaves
• 4 dill pickle wedges

Spread horseradish over one side of each slice of bread. Divide sliced roast beef between half the bread slices and top with ketchup, lettuce and remaining bread slices. Cut in half diagonally and serve with dill pickle.

Per serving: calories 421, fat 16.2g, 35% calories from fat, cholesterol 82mg, protein 30.0g, carbohydrates 38.6g, fiber 3.1g, sugar 6.0g, sodium 1558mg, diet points 9.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 1.7, Lean meat: 3.5, Fat: 0.9, Sugar: 0.8, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.