Mollie Stone's Markets Recipes

Pesto Beef Sandwich

Serve with pretzels and fruit salad

Yield: 4 to 6 servings

Preparation Time: 20 minutes



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.

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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Mollie Stone's Markets Recipes