Best Roast Beef And Red Pepper Sandwiches Recipes

ROAST BEEF, RED PEPPER, SPINACH, AND FETA SANDWICHES WITH TAHINI DRESSING

Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing image

Categories Sandwich Beef Cheese Leafy Green Pepper No-Cook Picnic Super Bowl Lunch Feta Spinach Bell Pepper Summer Tailgating Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 8

Number Of Ingredients 14

Ingredients

1 12-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped green onion
1/3 cup minced fresh cilantro
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
2 garlic cloves, pressed
1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half
3/4 cup crumbled feta cheese (about 4 ounces)
1 pound thinly sliced rare roast beef
2 cups (packed) baby spinach leaves

Steps:

Mix first 6 ingredients and half of garlic in small bowl to blend. Season to taste with salt. Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend. Season tahini dressing to taste with salt. Place bread, cut side up, on work surface. Spread red pepper mixture over both cut sides of bread. Sprinkle cheese over bottom half of loaf. Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top with spinach leaves; drizzle with remaining dressing. Press top half of loaf onto spinach. Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches. Wrap each sandwich tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.

ROAST BEEF AND RED PEPPER SANDWICHES

Roast Beef and Red Pepper Sandwiches image

Make and share this Roast Beef and Red Pepper Sandwiches recipe from Food.com.

Provided by Derf2440

Categories One Dish Meal

Time 10m

Yield 6-12 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup light mayonnaise or 1/3 cup mayonnaise
1/3 cup Dijon mustard
2 -4 tablespoons prepared hot creamed horseradish
6 loaves crusty Italian bread (6 to 7 inch loafs)
1 (12 ounce) jar roasted red sweet peppers, drained and cut into 1/4 inch wide strips
12 ounces thinly sliced roast beef
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach

Steps:

Combine mayonnaise dressing, mustard and horseradish in a small bowl.
Using a serrated knife, slice sandwich breads in half horizontally.
For each sandwich spread one bread half with mayonnaise mixture.
Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
To serve, cut each sandwich in half.

ROAST BEEF AND RED PEPPER SANDWICHES

Roast Beef and Red Pepper Sandwiches image

Provided by My Food and Family

Categories Lunch

Number Of Ingredients 9

Ingredients

0.333333333333 cups light mayonnaise dressing
0.333333333333 cups mustard
2 tablespoons horseradish
6 units bread shells
12 ounces roast beef
12 ounces red sweet peppers
6 ounces monterey jack cheese
2 cups watercress
2 cups spinach

Steps:

1. 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.
2. Wrap sandwiches in plastic wrap and refrigerate up to 24 hours. (Or, serve immediately.) To serve, slice sandwiches in half.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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