Long, hot days often dictate a less complicated meal. Sandwiches have always been well received at my house, but no bologna and cheese found here. We’ve never been known for the ordinary. Just ask Emily about her early days and the school lunches I packed! So this too, is no ordinary sandwich.
We 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 it was 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 eight sandwich pocket halves. A half is quite filling so you can adjust the portions to fit the number of servings you need.
Roast beef sandwiches are typically “heavy” in nature, but not this one. This easy twist begins with slices of savory roast beef tucked into fluffy pita bread, smeared with luscious cream cheese. Then top with an unusual mix of vegetables – mixed greens tossed with green olives and crisp radishes – all lightly dressed in flavorful vinaigrette.
These are perfect for tucking in your lunchbox or sharing at a picnic. So delicious and ridiculously easy to pull together!
Roast Beef Sandwich Pockets
4 cups mixed greens
6 to 8 radishes, trimmed and julienned or sliced thin, about ½ cup
10 to 12 green olive with pimentos, sliced thin, about ½ cup
Kosher salt and freshly cracked black pepper, to taste
Caesar Vinaigrette* or Italian Dressing
4 whole pita pockets, cut in half
1 pound roast beef, sliced thin
1 small carton soft cream cheese
In a medium bowl toss together the mixed greens, radishes, and olives. Sprinkle with the kosher salt and black pepper.
Add enough dressing to coat evenly then toss thoroughly to combine.
Gently open up each pita pocket half and spread the softened cream cheese inside, covering both sides taking care not to tear the bread.
Divide the slices of roast beef between the pita halves and tuck inside.
Top each pita pocket with the salad, nestling in alongside the roast beef. If you’re making these in advance, wrap in plastic wrap or parchment paper and refrigerate.
*We use Ken’s® Simply Vinaigrette Caesar Dressing and for the pita bread, we love the bread from Joseph’s Bakery™. Makes 8 sandwiches.
Roast Beef Sandwich Pockets
Ingredients
- 4 cups mixed greens
- 6 to 8 radishes, trimmed and julienned or sliced thin, about ½ cup
- 10 to 12 green olive with pimentos, sliced thin, about ½ cup
- Kosher salt and freshly cracked black pepper, to taste
- Caesar Vinaigrette* or Italian Dressing
- 4 whole pita pockets, cut in half
- 1 pound roast beef, sliced thin
- 1 small carton soft cream cheese
Instructions
- In a medium bowl toss together the mixed greens, radishes, and olives. Sprinkle with the kosher salt and black pepper.
- Add enough dressing to coat evenly then toss thoroughly to combine.
- Gently open up each pita pocket half and spread the softened cream cheese inside, covering both sides taking care not to tear the bread.
- Divide the slices of roast beef between the pita halves and tuck inside.
- Top each pita pocket with the salad, nestling in alongside the roast beef. If you’re making these in advance, wrap in plastic wrap or parchment paper and refrigerate.
