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Pesto Beef Sandwich

Russ Myers


Serve with pretzels and fruit salad


★★★★★ 1 vote

4 to 6 Servings
20 Min
No-Cook or Other


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

How to Make Pesto Beef Sandwich


  • 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.

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About Pesto Beef Sandwich

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

Show 2 Comments & Reviews

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