Roast Beef, Red Pepper, Spinach, and Feta Sandwiche

Name: Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-ounce jar roasted red peppers, drained, chopped; 1/3 cup chopped green onion; 1/3 cup minced fresh cilantro; 2 tablespoons extra-virgin olive oil; 2 teaspoons ground cumin; 2 teaspoons hot pepper sauce; 2 garlic cloves, pressed; 1/4 cup tahini; 1/4 cup water; 3 tablespoons fresh lemon juice; 1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half; 3/4 cup crumbled feta cheese (about 4 ounces); 1 pound thinly sliced rare roast beef; 2 cups (packed) baby spinach leaves

Servings: persons

1 12-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped green onion
1/3 cup minced fresh cilantro
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
2 garlic cloves, pressed
1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half
3/4 cup crumbled feta cheese (about 4 ounces)
1 pound thinly sliced rare roast beef
2 cups (packed) baby spinach leaves

1
Mix first 6 ingredients and half of garlic in small bowl to blend.
2
Season to taste with salt.
3
Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend.
4
Season tahini dressing to taste with salt.
5
Place bread, cut side up, on work surface.
6
Spread red pepper mixture over both cut sides of bread.
7
Sprinkle cheese over bottom half of loaf.
8
Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing.
9
Layer remaining roast beef over dressing and drizzle with half of remaining dressing.
10
Top with spinach leaves; drizzle with remaining dressing.
11
Press top half of loaf onto spinach.
12
Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches.
13
Wrap each sandwich tightly in plastic wrap.
14
Refrigerate at least 2 hours and up to 1 day.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 12-ounce jar roasted red peppers, drained, chopped, 1/3 cup chopped green onion, 1/3 cup minced fresh cilantro, 2 tablespoons extra-virgin olive oil, and more.

Yes, Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions