Roast Beef and Red Pepper Sandwiches
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INGREDIENTS:
1/3 cup light mayonnaise dressing or mayonnaise
1/3 cup Dijon-style mustard
2 to 4 tablespoons prepared horseradish
6 6- or 7-inch Italian flat bread shells, Boboli or focaccia..
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet peppers, drained
and cut into 1/4-inch wide strips
6 ounces thinly sliced Monterey Jack cheese
2 cups fresh watercress
2 cups fresh spinach
DIRECTIONS:
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. Wrap sandwiches in
plastic wrap and refrigerate up to 24 hours. (Or, serve
immediately.) To serve, slice sandwiches in half.
Yield: 12 servings (half sandwich per serving).
Category: Sandwiches
THE SKINNY ON BEEF:
For those people who are really watching the fat content in
their diet, the following suggestions may be helpful:
In choosing the leanest cuts, look for the words "loin" and
"round" in the name.
Before cooking, trim the fat. That way you'll cut the overall
fat content of the beef by up to 50 percent. For tender cuts
from the loin, consider low- fat cooking methods such as
broiling, pan broiling, grilling or rack roasting; for less
tender cuts such as round use moist-heat methods like braising
or stewing, or marinate to tenderize.
When serving a 3-ounce cooked portion of beef, start with
about 4 ounces of raw, boneless meat.
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