If you’ve been reading my food blog for a while, you likely know I love sandwiches. In fact, I can easily say there aren’t many sandwiches I don’t like. They make a delicious meal any time of the day. They can be dressed up to feed a party or dressed down to fit into a hectic weekday. Anyway you make them, sandwiches are a delicious choice for breakfast, lunch or dinner.
You can imagine my delight when I came across this recipe. It takes the chewiness of a traditional Greek Gyro sandwich and pairs it with classic American-Mediterranean ingredients for a taste that I predict is nothing short of sensational.
The next time you head to the grocery store, why not pick up the fixin’s for this sandwich. It’ll feed your family without breaking the bank or keeping you on your feet any longer than necessary after a long day.
For this recipe you’ll need:
1/3 cup mayonnaise or Miracle Whip
1/3 cup Dijon mustard (your favorite mustard will do here)
2 to 4 Tablespoons prepared horseradish (adjust amount to suit your taste)
6 (6-7-inch) Italian bread shells (Boboli) or Middle Eastern/ Italian flat breads or focaccia breads
12 ounces thinly sliced cooked roast beef
1 (12 ounce) jar roasted red peppers, drained and cut into ¼ inch wide strips
6 ounces thinly sliced Monterey Jack Cheese or Provolone Cheese
2 cups fresh watercress (may substitute arugula)
2 cups fresh spinach
To prepare this recipe:
Combine the mayonnaise or Miracle Whip, mustard, and horseradish in a small bowl.
For each sandwich, spread one side of bread shell or flatbread with mayonnaise mixture. Top each with roast beef, red peppers, cheese, watercress, spinach, and remaining half of bread.
You can wrap the sandwiches and refrigerate them for up to 24 hours, or serve them immediately. When you’re ready to serve, slice sandwiches in half.
Makes 12 servings (half sandwich per serving).
A New Twist On An Old Favorite!