July Recipes

Pressed Roast Beef Sandwiches

Roast beef sandwich cut and stacked
Hands On:
10 minutes
Total Time:
490 minutes


  • 1 (24-oz.) loaf Hy-Vee Bakery sourdough bread
  • ½ cup Hy-Vee apricot preserves
  • 8 oz Di Lusso sliced roast beef
  • 8 oz Di Lusso sliced genoa salami
  • 1 ½ cups baby arugula
  • ¾ cup bottled roasted red bell peppers, drained and chopped
  • 8 oz SoirĂ©e goat cheese, sliced
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Split sourdough bread into 2 sections. Hollow out center of each bread section, leaving a 1-inch-thick shell. Spread inside of bread shells with apricot preserves. In one shell, layer roast beef, salami, baby arugula, red bell peppers, and goat cheese. Top with remaining bread shell.
Wrap tightly with plastic wrap. Place a cast iron skillet on top of loaf to press it down; chill for 6 to 8 hours.

Nutrition Facts

Serving Size: 1
Serves: 8
Amount Per Serving
Calories: 48
% Daily Value*
Total Fat: 2g 3%
Saturated Fat: 1g
Cholesterol: 9mg 3%
Sodium: 140mg 6%
Total Carbohydrate: 4g 2%
Dietary Fiber: 0g 0%
Sugars: 2g 3%
Protein: 2g 5%

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