Roast Beef and Red Pepper Sandwiches

Dijon-style mustard, horseradish, and mayonnaise flavor this quick lunch or dinner sandwich.

Roast Beef and Red Pepper Sandwiches Enlarge Image
Yields:
4 sandwiches
Start to Finish:
15 mins
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Roast Beef and Red Pepper Sandwiches

Ingredients
1
tablespoon light mayonnaise dressing
1
tablespoon Dijon-style mustard
1
teaspoons prepared horseradish
2
6 inches Italian bread shells (Boboli) or Italian flatbreads (focaccia)
10
ounces thinly sliced cooked roast beef
1/4
cup roasted red peppers or purchased roasted red peppers, cut into 1/4-inch-wide strips
2
ounces thinly sliced Monterey Jack cheese
2
cups fresh watercress

Directions

  1. Combine mayonnaise dressing, mustard, and horseradish in a small bowl. Carefully slice bread in half horizontally using a serrated bread knife. For each sandwich, spread cut side of a bread half with mayonnaise mixture. Top each with roast beef, red pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Makes 4 servings.

Nutrition Facts

(Roast Beef and Red Pepper Sandwiches)
    Per serving:
  • 344 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 3 g monounsatured fat),
  • 66 mg chol.,
  • 484 mg sodium,
  • 26 g carb.,
  • 2 g fiber,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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