Discussion Boards
Roast Beef And Pepper Sandwich
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A crisp, golden crust surrounds the warm filling.
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Mayonnaise (or salad dressing)
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1/3 cup
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75 mL
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Dijon mustard
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2 tbsp.
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30 mL
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Round sourdough bread loaf, cut into 8 slices
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1 lb.
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454 g
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Thin slices of leftover cooked beef (about 8 oz., 225 g)
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8
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8
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Roasted red peppers, blotted dry and cut into strips
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2
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2
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Swiss cheese slices
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8
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8
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Hard margarine (or butter), softened
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2 tbsp.
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30 mL
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Combine mayonnaise and mustard in small bowl. Divide and spread on 1 side of each bread slice.
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Divide and layer beef, red pepper and cheese over mayonnaise mixture. Cover with remaining bread slices.
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Preheat two-sided grill for 5 minutes. Spread outer sides of bread with margarine. Place on grill. Close lid. Cook for about 5 minutes until golden. Makes 4 sandwiches.
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1 sandwich:
778 Calories; 40 g Total Fat (18.5 g Mono, 7.4 g Poly, 11.7 g Sat); 84 mg Cholesterol; 66 g Carbohydrate; 4 g Fibre; 38 g Protein; 1577 mg Sodium
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Reprinted from Recipes For Leftovers © Company's Coming Publishing Limited
www.companyscoming.com
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