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Combine onions, vinegar and sugar in a medium bowl; sprinkle with salt and pepper. Let stand until onions are soft, tossing occasionally, at least 1 hour and up to 4 hours.
Place bottom halves or rolls on work surface. Sprinkle with cheese. Top each with three tomato slices, then 1/4 of roast beef. Top each with 1/2 cup watercress, the 1/4 of pickled onions. Cover with tops of rolls. Cut each sandwich in half.
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Serving Size: 1 Serving (539g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 301 | ||
Calories from Fat: 139 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 50.1mg | 15 % | |
Sodium 297mg | 10 % | |
Potassium 1250.3mg | 33 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 18.9g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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