Roast Beef Sandwich Pockets
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.
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.
Notes
*We use Ken’s® Simply Vinaigrette Caesar Dressing and for the pita bread, we love the bread from Joseph's Bakery™.