Ingredients

• 1  tablespoon light mayonnaise dressing
• 1  tablespoon Dijon-style mustard
• 1  to 2 teaspoons prepared horseradish
• 2  6- or 7-inch 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.