Pesto Beef Sandwich

Russ Myers

By
@Beegee1947

Serve with pretzels and fruit salad


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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

Directions Step-By-Step

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.

About this Recipe

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