https://tryon.iga.com/Recipes/Detail/93/Pesto_Beef_Sandwich
Yield: 4 to 6 servings
Preparation Time: 20 minutes
| 1 | loaf | (12 to 15 inch) crusty sourdough baguette or French bread | |
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| 1/3 | cup | mayonnaise | |
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| 3 | tablespoons | prepared pesto sauce | |
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| 1 | teaspoon | lemon juice | |
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| 1/2 | cup | (3 ounces) goat cheese OR crumbled feta | |
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| 1 | jar | (7 ounces) roasted red peppers, drained well OR 1 (4 ounce) jar chopped pimientos, drained | |
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| 1 1/4 | pounds | cooked leftover roast beef or beef brisket, coarsely chopped or shredded (about 4 cups) | |
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| black pepper | |||
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| 1 | package | (3 cups) mixed baby lettuces and spring greens | |
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Cut bread in half lengthwise. Remove some of the bread down the center of each half to make a slight canal.
In a small bowl, combine mayonnaise, pesto and lemon juice; spread mixture on cut surfaces of both halves.
On top half of bread, layer cheese (pressing pieces into the pesto spread), roasted peppers and roast beef; season with pepper.
On bottom half, add lettuces (pressing into the pesto spread).
Bring layers together and secure with strong toothpicks. Cut into 6 wedges. Serve immediately.
Recipe, photo and food styling by Webstop
Note: Uncut sandwich may be tightly wrapped and refrigerated up to 2 hours. Cut into wedges to serve.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/93/Pesto_Beef_Sandwich
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