Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Roast Beef and Red Pepper Sandwiches

List of Ingredients




Roast Beef and Red Pepper Sandwiches

Ingredients:

1/3 cup 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

Directions:

In a small bowl combine mayonnaise, 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.


Recipe