Best 2 Roast Beef And Red Pepper Sandwiches Recipes

Indulge in a culinary journey with our tantalizing roast beef and red pepper sandwiches! These delectable sandwiches are a harmonious blend of flavors, textures, and colors that will delight your taste buds. The tender and juicy roast beef, expertly seasoned and roasted to perfection, takes center stage, while the vibrant roasted red peppers add a touch of sweetness and smokiness. Nestled between two slices of soft and fluffy bread, each bite offers a symphony of textures, from the crisp lettuce and creamy horseradish sauce to the tangy arugula and sharp cheddar cheese. This article presents a collection of mouthwatering recipes that showcase the versatility of this classic sandwich. From the classic roast beef and red pepper combination to unique variations featuring avocado, bacon, and even a tangy Asian slaw, these recipes offer something for every palate. Get ready to embark on a sandwich-making adventure that will leave you craving more!

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Choose high-quality ingredients for the best flavor. Look for well-marbled roast beef and fresh, crisp red peppers.
Roast the beef to your desired doneness. For medium-rare, roast for about 15 minutes per pound; for medium, roast for about 20 minutes per pound; and for well-done, roast for about 25 minutes per pound.
Let the beef rest for 10-15 minutes before slicing. This will help the juices redistribute and make the meat more tender.
Use a sharp knife to slice the beef against the grain. This will help prevent the meat from becoming tough.
Serve the sandwiches on your favorite bread, with your favorite toppings. Some popular options include horseradish sauce, Dijon mustard, and arugula.

Conclusion:

Roast beef and red pepper sandwiches are a delicious and easy-to-make lunch or dinner option. With just a few simple ingredients, you can create a sandwich that is packed with flavor and sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try!

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