Roast Beef and Red Pepper Sandwiches | Midwest Living

Roast Beef and Red Pepper Sandwiches

Roast Beef and Red Pepper Sandwiches

Login to rate this recipe.
  • Makes: 4 servings
  • Start to Finish 15 mins

Login to save this recipe

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, vit. C (mg) 32, Fat, total (g) 13, chol. (mg) 66, sat. fat (g) 4, Monounsaturated 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

Add Your Comment