Roast Beef and Red Pepper Sandwiches Recipe

1      Reviews by:    Barbara Rhodes   Roast Beef and Red Pepper Sandwiches Recipe uses Italian flatbread combined with mayonnaise, Dijon mustard, prepared horseradish, sweet peppers, Monterey Jack cheese, watercress and spinach to create this delicious roast beef sandwich recipe. Food Category:    Sandwiches Cuisine Origin:    Italian    Servings:12 Nutrition facts:197 calories9.6 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   1 Hour Total Time:   1 Hour 15 Minutes

INGREDIENTS

• 1/3 cup light mayonnaise dressing or mayonnaise
• 1/3 cup Dijon-style mustard
• 2 to 4 tablespoons prepared horseradish
• 6 6- to 7-inch Italian bread shells (Bobolil or Italian flatbreads focaccial)
• 12 ounces thinly sliced cooked roast beef
• 2-3 red sweet peppers, roasted and cut into 1/4 inch strips (see below for roasting instructions)
• 6 ounces thinly sliced Monterey Jack cheese
• 2 cups watercress
• 2 cups fresh spinach

DIRECTIONS

• Pepper Roasting: Halve the peppers; remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in 425°F oven for 20 to 25 minutes or until skin is bubbly and brown. Place in a clean brown paper bag; seal and let stand for 20 minutes or until cool enough to handle. Pull off skin with a paring knife.
• In a small bowl combine mayonnaise dressing, Dijon mustard, and horseradish. Use a serrated knife to cut bread in half horizontally.
• To assemble sandwiches, spread bottom halves of bread with mayonnaise mixture. Top with roast beef, red peppers, Monterey Jack cheese, watercress, spinach, and the top halves of bread. Cut each sandwich in half. Makes 12 servings.

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