Categories: Sandwiches

Ingredients

• 1/3 cup mayo
• 1/3 cup Dijon
• 2-4 tbsp. prepared horseradish
• 6 rustic Italian sandwich breads
• 12 oz. thinly sliced cooked roast beef
• 12 oz. jar roasted red sweet peppers, drained and cut into 1/4-inch-wide strips
• 6 oz. thinly sliced Monterey Jack
• 2 cups fresh watercress, tough stems removed
• 2 cups fresh spinach

Directions

1. In a small bowl, combine mayo, Dijon, and horseradish. Using a serrated knife, slice bread in half horizontally.

2. For each sandwich, spread 1 bread half with mayo mixture. Top each with roast beef, peppers, cheese, watercress, spinach, and remaining half of bread. To serve, cut each sandwich in half.

Email to a friend | Print this recipe | Back