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Roast Beef and Red Pepper Sandwiches
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By:
Barbara Rhodes
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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.
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INGREDIENTS
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1/3 cup light mayonnaise dressing or mayonnaise
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1/3 cup Dijon-style mustard
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2 to 4 tablespoons prepared
horseradish
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6 6- to 7-inch Italian bread shells
[Bobolil or Italian flatbreads
[focaccial
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12 ounces thinly sliced cooked
roast beef
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2-3 red sweet peppers, roasted and
cut into 1/4 inch strips (see below for roasting instructions)
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6 ounces thinly sliced Monterey
Jack cheese
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2 cups watercress
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2 cups fresh spinach
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DIRECTIONS
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1:
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.
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2:
In a small bowl combine
mayonnaise dressing, Dijon
mustard, and horseradish. Use a
serrated knife to cut bread in half
horizontally.
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3:
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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4:
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