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Roast Beef and Cherry Pepper Sandwich half sits on wooden board with other half of sandwich in partial view in background. Arugula, potato chips, and jar of pepper spread also in partial view.
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Roast Beef and Cherry Pepper Sandwich

This Roast Beef and Cherry Pepper Sandwich is an easy way to use up leftover roast from the holidays. It's made with hot cherry pepper spread, Swiss cheese, arugula, and pickled onions for an easy lunch.
Course Main Course
Cuisine American, Italian
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings 1 sandwich
Author Jessica

Ingredients

  • 1 sandwich roll sliced
  • 1-2 tbsps. hot cherry pepper spread
  • 1 tbsp. olive oil
  • 3-4 oz. leftover roast beef thinly sliced
  • 2 slices Swiss cheese or provolone cheese
  • 3/4 cups fresh arugula
  • 1 tbsp. pickled onions
  • Olive oil
  • Red wine vinegar

Instructions

  • Toast the roll to your desired doneness. Then, spread cherry pepper spread on the bottom half of the roll. Set aside.
  • In a medium skillet, add the olive oil and heat over medium-low. Warm the roast beef slices 2-3 minutes.
  • Remove from skillet and place on roll. Add Swiss cheese on top of the roast beef.
  • Add fresh arugula and pickled onions on top. Drizzle olive oil and red wine vinegar on the top half of the roll.
  • Close the sandwich, cut in half, and serve.