Scrumptious Roast Beef and Red Pepper Sandwiches Recipe


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Mustard, mayo, horseradish and sweet peppers are just the beginning to this loaded sandwich.

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  • 1/3 C. light mayonnaise dressing or mayonnaise
  • 1/3 C. Dijon-style mustard
  • 2-4 Tbs. prepared horseradish
  • 6 6- or 7-inch Italian bread shells (Boboli) or Italian flat breads (focaccia)
  • 12 oz. thinly sliced cooked roast beef
  • 1 12 oz. jar roasted red sweet peppers, drained and cut into 1/4-inch wide strips
  • 6 oz. thinly sliced Monterey Jack cheese
  • 2 C. fresh watercress
  • 2 C. fresh spinach

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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.

Yield: 12 servings (half sandwich per serving)

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