Sentry Foods Recipes

Pesto Beef Sandwich

Serve with pretzels and fruit salad

Yield: 4 to 6 servings

Preparation Time: 20 minutes


1 loaf (12 to 15 inch) crusty sourdough baguette or French bread
1/3 cup mayonnaise
3 Tablespoons prepared pesto sauce
1 teaspoon lemon juice
1/2 cup (3 ounce) goat cheese OR crumbled feta
1 package (3 cups) mixed baby lettuces and spring greens
1 jar (7 ounce) roasted red peppers, drained well OR 1 (4 ounce) jar chopped pimientos, drained
1 1/4 pounds cooked leftover roast beef, coarsely chopped or shredded (about 4 cups)
Black pepper


Cut bread in half horizontally; remove center of bread, leaving 1- inch thick shell.

In a small bowl, combine mayonnaise, pesto and lemon juice; spread mixture on cut surfaces of both halves.

Layer cheese, salad greens, roasted peppers and roast beef over bottom half of bread. Season with pepper. Top with remaining half of bread. Cut into 6 wedges. Serve immediately.

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.

Be the first to comment on this recipe!

Add a Comment Login

Sentry Foods Recipes