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Roast Beef and Red Pepper Sandwiches
- Makes: 4 servings
- Start to Finish
Dijon-style mustard, horseradish, and mayonnaise flavor this quick lunch or dinner sandwich.
light mayonnaise dressing
Italian bread shells (Boboli) or Italian flatbreads (focaccia)
thinly sliced cooked roast beef
roasted red peppers or purchased roasted red peppers, cut into 1/4-inch-wide strips
thinly sliced Monterey Jack cheese
Combine mayonnaise dressing, mustard, and horseradish in a small bowl. Carefully slice bread in half horizontally using a serrated bread knife. For each sandwich, spread cut side of a bread half with mayonnaise mixture. Top each with roast beef, red pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Makes 4 servings.
Make Ahead Tip
- Tightly wrap sandwiches tightly in plastic wrap and refrigerate for up to 24 hours.
(Roast Beef and Red Pepper Sandwiches)
Servings Per Recipe 4, vit. C (mg) 32, Fat, total (g) 13, chol. (mg) 66, sat. fat (g) 4, Monosaturated fat (g) 3, iron (mg) 3, fiber (g) 2, sodium (mg) 484, Folate (µg) 8, calcium (mg) 192, vit. A (IU) 923, pro. (g) 31, cal. (kcal) 344, carb. (g) 26