Roast Beef and Red Pepper Sandwiches | Midwest Living

Roast Beef and Red Pepper Sandwiches

Roast Beef and Red Pepper Sandwiches

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  • Makes: 4 servings
  • Start to Finish 15 mins

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Dijon-style mustard, horseradish, and mayonnaise flavor this quick lunch or dinner sandwich.


  • 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


  1. 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, carb. (g) 26, calcium (mg) 192, cal. (kcal) 344, pro. (g) 31, vit. A (IU) 923, iron (mg) 3, vit. C (mg) 32, sodium (mg) 484, Folate (µg) 8, fiber (g) 2, sat. fat (g) 4, Monounsaturated fat (g) 3, Fat, total (g) 13, chol. (mg) 66

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