Recipe finder
Roast Beef and Red Pepper Sandwiches
- Makes: 4 servings
- Start to Finish 15 mins
Ingredients
-
1
tablespoon
light mayonnaise dressing
-
1
tablespoon
Dijon-style mustard
-
1 -2
teaspoons
prepared horseradish
-
2
6 -
7 -
inches
Italian bread shells (Boboli) or Italian flatbreads (focaccia)
-
10
ounces
thinly sliced cooked roast beef
-
1/4
cup
roasted red peppers or purchased roasted red peppers, cut into 1/4-inch-wide strips
-
2
ounces
thinly sliced Monterey Jack cheese
-
2
cups
fresh watercress
Directions
- 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.
Nutrition Facts
(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