La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/93/
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.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/93/