Pesto Beef Sandwich

Russ Myers

By
@Beegee1947

Serve with pretzels and fruit salad


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4 to 6 Servings
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

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(s)
(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

Step-By-Step

1Cut 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.

2Layer 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.

3Note: Uncut sandwich may be tightly wrapped and refrigerated up to 2 hours. Cut into wedges to serve.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy