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Pressed Roast Beef Sandwiches

Roast beef sandwich cut and stacked
Hands On:
10 minutes
Total Time:
490 minutes
Serves:
8

Ingredients

  • 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 Soirée goat cheese, sliced
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Preparation

1
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.
2
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: 8
Serves: 8
Amount Per Serving
Calories:380
% Daily Value*
Total Fat: 18g 23%
Saturated Fat: 8g
Cholesterol: 70mg 23%
Sodium: 1120mg 49%
Total Carbohydrate: 35g 13%
Dietary Fiber: 1g 4%
Sugars: 12g 24%
Protein: 18g 36%

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