BEEF AND ROASTED RED PEPPER SANDWICHES
This is my family's favorite sandwich! We like it served with a nice fresh Caesar salad. Don't be intimidated by the extra sharp provolone's smell - it's really awesome when melted into the sandwich!
Provided by KELT
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through.
- Slice the rolls open, and place sliced side up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese.
- Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches.
- Pour leftover au jus into small cups for each person - I like to use custard cups. Serve with sandwiches for dipping.
Nutrition Facts : Calories 785.5 calories, Carbohydrate 78.1 g, Cholesterol 115.3 mg, Fat 29.1 g, Fiber 4.2 g, Protein 49.7 g, SaturatedFat 13.3 g, Sodium 3647.2 mg, Sugar 7.8 g
ROAST BEEF AND RED PEPPER SANDWICHES
Make and share this Roast Beef and Red Pepper Sandwiches recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 10m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise dressing, mustard and horseradish in a small bowl.
- Using a serrated knife, slice sandwich breads in half horizontally.
- For each sandwich spread one bread half with mayonnaise mixture.
- Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
- To serve, cut each sandwich in half.
CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH
Awesome sandwich! This is an original from my husband, Evan. This is a big sandwich. Obviously, you can use adjust the chicken breast size to suit your needs. Prep time includes grilling the chicken.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
- Serve chicken on bread topped with remaining ingredients.
- Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.
ROAST BEEF AND RED PEPPER SANDWICHES
Steps:
- 1. In a small bowl combine mayonnaise dressing, Dijon-style mustard, and horseradish. Slice bread shells or flatbreads in half horizontally. For each sandwich, spread one side of bread shell or flatbread with mayonnaise mixture. Top each with roast beef, red peppers, cheese, watercress, spinach, and remaining half of bread.
- 2. Wrap sandwiches in plastic wrap and refrigerate up to 24 hours. (Or, serve immediately.) To serve, slice sandwiches in half.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROAST BEEF, RED PEPPER, SPINACH, AND FETA SANDWICHES WITH TAHINI DRESSING
Categories Sandwich Beef Cheese Leafy Green Pepper No-Cook Picnic Super Bowl Lunch Feta Spinach Bell Pepper Summer Tailgating Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 14
Steps:
- Mix first 6 ingredients and half of garlic in small bowl to blend. Season to taste with salt. Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend. Season tahini dressing to taste with salt. Place bread, cut side up, on work surface. Spread red pepper mixture over both cut sides of bread. Sprinkle cheese over bottom half of loaf. Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top with spinach leaves; drizzle with remaining dressing. Press top half of loaf onto spinach. Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches. Wrap each sandwich tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.
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