BEEF RECIPES


MEDITERRANEAN BEEF SANDWICH - 20 MINUTES
 1997 Michigan Beef Cook-off Winner and National Cook-off Honorable Mention Award!

  • 1-1/4 pound thinly sliced deli roast beef
  • 1 round crusty French or Italian bread loaf (12-inch diameter)
  • 1/3 cup light mayonnaise
  • 3 tablespoons prepared pesto sauce
  • 1 teaspoon fresh lemon juice
  • 1 jar (7 ounces) roasted red peppers, drained well
  • 3 cups (3 ounces) mixed baby lettuces and spring greens
  • 1/2 cup (3 ounces) crumbled mild feta or goat cheese
  • ground black pepper, to taste
   


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

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

3.Layer roast beef, roasted peppers, salad greens and cheese on bottom half. Season with pepper, if desired; close with top bread loaf half. Cut into 6 wedges. Serve immediately. 6 Servings.

Cook's Tips:
*A good French or Italian bread, crusty outside but soft inside, works best. If not available, sandwich may be made with two 6- to 8-inch round loaves or one long Italian bread loaf.
*Uncut sandwich may be wrapped well and refrigerated up to 2 hours; cut into wedges to serve.
*One jar (4 ounces) chopped pimientos, drained well, may be substituted for roasted red peppers.
*Mixed spring greens are available in 5-ounce packages and are often sold loose in the produce department of supermarkets.

 

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com