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Roast Beef Sandwich Pockets

Roast Beef Sandwich Pockets

Long, warm days often dictate a less complicated meal. Sandwiches have always been well received at my house, but no bologna and cheese found here. I’ve never been one for the ordinary. Just ask Emily about her early days and the school lunches I packed! So this too, is no ordinary sandwich.

Roast beef sandwiches are typically “heavy” in nature. This version brings together an unusual mix of vegetables, lightly dressed, tucked into fluffy pita bread with savory roast beef along with a creamy, buttery Havarti cheese.

If you are lucky enough to have leftover tenderloin, by all means use it. If not, head to the deli. Boar’s Head® makes a beautiful London Port, which is a seasoned top round enhanced with port wine.

I made many of these tasty sandwich pockets when I was catering with my dear friend Jane Edmunds. This was a creation she had in her collection and one our clients always loved. The sandwich pockets can be made a few hours in advance, making them great for a picnic or a casual lunch gathering. The ingredients listed will make four sandwich pockets. A half is quite filling so you can adjust the portions to fit the number of servings you need. Serve along with a cup of our French Onion Soup or Corn Chowder and you’ve got a fabulous meal!

Roast Beef Sandwich Pockets

4 whole pita pockets, cut in half

1 pound roast beef, sliced thin

½ pound Havarti cheese, sliced thin

1 small carton (8 ounces) mascarpone or soft cream cheese, softened slightly

2 cups mixed greens

5 radishes, sliced thin

½ cucumber, sliced thin

1 to 2 tomatoes, sliced thin

8 green olive with pimentos, sliced thin

Champagne Vinaigrette or Italian Dressing

Gently open up each pita pocket half and spread the softened mascarpone or cream cheese inside, covering both sides taking care not to tear the bread.

Using about 2-4 slices of roast beef, tuck into the pocket followed by a slice or two of the Havarti cheese.

In a medium bowl, add the mixed greens, radishes, cucumbers, tomato and olives. Add enough dressing to coat evenly then toss thoroughly to combine.

Take a small handful of salad mix and tuck into the pocket alongside the roast beef and cheese. If you’re making these in advance, wrap in plastic wrap and refrigerate.

Makes 8 sandwiches.

Roast Beef Pita Sandwiches, courtesy of Preserving Good Stock

June 21, 2017
: Makes 8 pita sandwiches.

Roast beef sandwiches are typically “heavy” in nature. This version brings together an unusual mix of vegetables tucked into fluffy pita bread with savory roast beef and a nutty Havarti cheese.

By:

Ingredients
  • 4 whole pita pockets, cut in half
  • 1 pound roast beef, sliced thin
  • ½ pound Havarti cheese, sliced thin
  • 1 carton mascarpone or soft cream cheese, 8-ounces, softened slightly
  • 2 cups mixed greens
  • 5 radishes, sliced thin
  • ½ cucumber, sliced thin
  • 1 to 2 tomatoes, sliced thin
  • 8 green olives with pimentos, sliced thin
  • Champagne Vinaigrette or Italian Dressing
Directions
  • Step 1 Gently open up each pita pocket half and spread the softened mascarpone or cream cheese inside, both sides.
  • Step 2 Using about 2-4 slices of roast beef, tuck into the pocket followed by a slice or two of the Havarti cheese.
  • Step 3 In a medium bowl, add the mixed greens, radishes, cucumbers, tomato and olives. Add enough dressing to coat evenly then toss thoroughly to combine.
  • Step 4 Take a small handful of salad mix and tuck into the pocket alongside the roast beef and cheese. If you’re making these in advance, wrap in plastic wrap and refrigerate.


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