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Roast Beef and Red Pepper Sandwiches --e

Source of Recipe

Carol - At Brabo's Diet Kitchen
Roast Beef and Red Pepper Sandwiches - 12 --e
WW Points
Yield: 12 servings

1/3 cup light mayonnaise dressing or mayonnaise
1/3 cup Dijon-style mustard
2 to 4 tablespoons prepared horseradish
6 6- or 7-inch Italian flat bread shells, Boboli or focaccia..
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet peppers, drained and cut into 1/4-inch wide strips
6 ounces thinly sliced Monterey Jack cheese
2 cups fresh watercress
2 cups fresh spinach

In a small bowl combine mayonnaise dressing, Dijon-style mustard, and horseradish. Slice bread shells or flatbreads in half horizontally.

For each sandwich, spread one side of bread shell or flatbread with mayonnaise mixture. Top each with roast beef, red peppers, cheese, watercress, spinach, and remaining half of bread.

Wrap sandwiches in plastic wrap and refrigerate up to 24 hours. (Or, serve immediately.) To serve, slice sandwiches in half.

One half sandwich equals: 303 calories; 14 g total fat (4 g saturated fat); 41 mg cholesterol; 656 mg sodium;; 27 g carbohydrate; 2 g fiber; 20 g protein ++++ WWP: 7