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


Serve with minted iced tea and tabbouleh

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


Servings 8
Adapted from


Step 1

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

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