Roast Beef, Peperonata and Boursin Twin Rolls
Recipe from
Ladies' Home Journal
Spread rolls with soft cheese, then top with roast beef, a red pepper mixture, and fresh basil for a savory sandwich that's filling enough for dinner.
Servings:
6 servings
Prep Time:
20 mins
Total Time:
30 mins
Ingredients
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3 tablespoonsolive oilsee savings
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2red bell peppers, stemmed, seeded and chopped, about 2-1/3 cupssee savings
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1 mediumonion, chopped, about 1-3/4 cupssee savings
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2 tablespoonsbalsamic vinegarsee savings
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6 small (3 inches in diameter)seeded rollssee savings
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6 ouncesBoursin cheese, at room temperaturesee savings
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1/2 poundsliced rare roast beefsee savings
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1/4 cuppacked fresh basil leavessee savings
Directions
1.
Make peperonata: Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking; cook peppers and onion, stirring until golden brown, about 7 minutes. Remove skillet from heat and stir in balsamic vinegar. Season mixture with salt and pepper and cool to room temperature.
2.
Split rolls and spread bottom halves evenly with Boursin. Top with roast beef, peperonata, basil, and remaining top halves of rolls. Makes 6 servings.
Nutrition information
Calories 365, Total Fat 22.5 g, Saturated Fat 9.5 g, Cholesterol 50 mg, Sodium 776 mg, Carbohydrate 30 g, Fiber 2 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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