Pesto Beef Sandwich

Yield: 4 to 6 servings

Preparation Time: 20 minutes

Ingredients

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 ounces) goat cheese OR crumbled feta

1 jar (7 ounces) roasted red peppers, drained well OR 1 (4 ounce) jar chopped pimientos, drained

1 1/4 pounds cooked leftover roast beef or beef brisket, coarsely chopped or shredded (about 4 cups)

black pepper

1 package (3 cups) mixed baby lettuces and spring greens

Directions:

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.

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