Roast Beef Red Pepper Spinach And Feta Sandwiches With Tahini Dressing Food

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ROAST BEEF, RED PEPPER, SPINACH, AND FETA SANDWICHES WITH TAHINI DRESSING



Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing image

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

1 12-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped green onion
1/3 cup minced fresh cilantro
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
2 garlic cloves, pressed
1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half
3/4 cup crumbled feta cheese (about 4 ounces)
1 pound thinly sliced rare roast beef
2 cups (packed) baby spinach leaves

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.

FANCY EASY PICNIC ROAST BEEF SANDWICHES WITH SPINACH AND TAHINI



Fancy Easy Picnic Roast Beef Sandwiches With Spinach and Tahini image

I adapted this Bon Appetit recipe when I wanted something I could make in advance that would have glamorous taste in a casual setting. I roasted my own red peppers and baked my own focaccia, but store-bought would be faster and easier. Wrapping and chilling the sandwiches makes for surprisingly tidy presentation, and the flavors were the very thing I had hoped they would be.

Provided by HopeJohnJP

Categories     Lunch/Snacks

Time 10m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 14

12 ounces roasted red peppers, drained, chopped
1/3 cup scallion, chopped
1/3 cup cilantro, chopped
2 tablespoons olive oil
1 teaspoon cumin powder
1 teaspoon hot sauce
2 garlic cloves, pressed
1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1 lb loaf focaccia bread or 1 lb ciabatta, cut horizontally in half
4 ounces feta cheese
1 lb deli roast beef, rare and sliced thin
2 cups baby spinach leaves

Steps:

  • Mix first 6 ingredients and half of garlic. Season to taste with salt.
  • Whisk together remaining garlic, tahini, water, and lemon juice. Season to taste with salt.
  • Place bread, cut sides up, on work surface. Spread red pepper mixture over both pieces of bread and then sprinkle cheese over the bottom half of the loaf. Layer half of the roast beef over the cheese and drizzle with 1/3 of the tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top dressing with spinach and remaining dressing. Press top half of loaf onto spinach.
  • Cut the sandwich lengthwise in half, then crosswise in quarters for a total of 8 sandwiches. Wrap each tightly in plastic wrap and refrigerate 2 hours but no more than 1 day. (It needs to chill to set up, but after a day the bread gets soggy.).

Nutrition Facts : Calories 338.9, Fat 20.5, SaturatedFat 7.4, Cholesterol 113.1, Sodium 2791.4, Carbohydrate 6.9, Fiber 1.6, Sugar 0.9, Protein 31.4

ROAST BEEF AND RED PEPPER SANDWICHES



Roast Beef and Red Pepper Sandwiches image

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

1/3 cup light mayonnaise or 1/3 cup mayonnaise
1/3 cup Dijon mustard
2 -4 tablespoons prepared hot creamed horseradish
6 loaves crusty Italian bread (6 to 7 inch loafs)
1 (12 ounce) jar roasted red sweet peppers, drained and cut into 1/4 inch wide strips
12 ounces thinly sliced roast beef
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach

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.

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5/5 (1)
Servings 8
  • 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.
  • Tahini (sesame seed paste) is available at Middle Eastern and natural food stores and some supermarkets.


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