Roast Beef and Red Pepper Sandwiches
cup light mayonnaise dressing or mayonnaise
cup Dijon-style mustard
tablespoons prepared horseradish
6 inches Italian bread shells (Boboli) or Italian flat breads (focaccia)
ounces thinly sliced cooked roast beef
12 ounce jar roasted red sweet peppers, drained and cut into 1/4-inch wide strips
ounces thinly sliced Monterey Jack cheese
cups fresh watercress
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. Makes 12 servings (half sandwich per serving).