pesto beef sandwich

Name: Pesto Beef Sandwich
Prep time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 - loaf, (12 to 15 inch) crusty sourdough baguette or french bread; 1/3 cup(s) mayonnaise; 3 tablespoon(s) prepared pesto sauce; 1 teaspoon(s) lemon juice; 1/2 cup(s) (3 ounce) goat cheese or crumbled feta; 1 package(s) (3 cups) mixed baby lettuces and spring greens; 1 jar(s) (7 ounce) roasted red peppers, drained well or 1 (4 ounce) jar chopped pimientos, drained; 1 1/4 pound(s) cooked leftover roast beef, coarsely chopped or shredded (about 4 cups); - black pepper

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Serve with pretzels and fruit salad

►

(1 rating)

yield 4 to 6 Servings

prep time 20 Min

method No-Cook or Other

Ingredients For pesto beef sandwich

1

loaf, (12 to 15 inch) crusty sourdough baguette or french bread
1/3 c

mayonnaise
3 Tbsp

prepared pesto sauce
1 tsp

lemon juice
1/2 c

(3 ounce) goat cheese or crumbled feta
1 pkg

(3 cups) mixed baby lettuces and spring greens
1 jar

(7 ounce) roasted red peppers, drained well or 1 (4 ounce) jar chopped pimientos, drained
1 1/4 lb

cooked leftover roast beef, coarsely chopped or shredded (about 4 cups)
black pepper

How To Make pesto beef sandwich

1
Cut bread in half horizontally; remove center of bread, leaving 1- inch thick shell. In a small bowl, combine mayonnaise, pesto and lemon juice; spread mixture on cut surfaces of both halves.

2
Layer cheese, salad greens, roasted peppers and roast beef over bottom half of bread. Season with pepper. Top with remaining half of bread. Cut into 6 wedges. Serve immediately.
3
Note: Uncut sandwich may be tightly wrapped and refrigerated up to 2 hours. Cut into wedges to serve.
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