Pot Roast Sandwich

YIELD: 4 servings

Horseradish mustard sauce:
1⁄2 cup fat free honey Dijon mustard
1⁄4 cup Dijon mustard
1 Tbsp. grated horseradish
1 tsp. granulated garlic
2 tsps. sugar
1⁄4 tsp. ground white pepper
1 tsp. Worcestershire sauce
3 cups sliced onions
1 lb sliced, cooked pot roast trimmed of fat
Texas Toast, toasted
Sliced pickles, garnish

1. FOR THE SAUCE: Combine all sauce ingredients and blend well. Rerserve.
2. Grill onions until translucent and light brown.
3. Heat pot roast until it reaches 165°F.
4. Place all ingredients on toast and serve with horseradish sauce and sliced pickles.

Recipe submitted by David Hendriks, Director of Nutrition, Trident Health System, Charleston, SC