Super sandwich if you have leftover roast beef, or you can buy it already sliced at a deli.
The pita pockets do not travel well; so make the sandwiches and serve “on location”.

ROAST BEEF in a  Pocket SANDWICH

TABLE OF CONTENTS: sANDWICHES


2 cups finely shredded lettuce

1 medium ripe tomato, chopped fine

1 large green onion, finely sliced including some of the green top

3 T. Italian or Greek salad dressing (oil & vinegar base)

3 ounces cream cheese, softened

1 ½ T. horseradish (not the “creamed” kind)

1 to 2 T. mayonnaise

3 (6-inch) pita bread rounds, cut in half

6 or more ounces shaved roast beef (leftover thinly cut roast beef is great)

 

 

 

 

 

In a small bowl, combine the lettuce, tomato, and onion; then toss with the salad dressing.
In another small bowl, mix the cream cheese with the horseradish, and enough mayonnaise to make it spread very easily.  Spread about 1 ½ T. of the cream cheese mixture inside each pita bread half.  Using your fingers, gently squeeze the sides of the pita bread together to spread the mixture inside the pita bread pocket.  Gently re-open the pocket and fill with roast beef; leave some room for the marinated salad mixture.  Finish the pocket sandwich with a portion of the marinated salad mixture.  Makes: 12 pocket sandwiches

 

 

O.K, Mardie, you have requested “something” to do with leftovers. This sandwich not only is great, but tastes entirely different from the Five Hundred Degree Roast served for dinner a night ago.

My cute cousin, Mardie, stayed overnight with us and was my “kitchen company” and Sous Chef while we made STIR-FRY CHICKEN WITH WALNUTS; BUTTER BEAN, TOMATO, FENNEL AND WALNUT SALAD; and Mardie’s great-grandmother’s recipe for PECAN PIE SQUARES.   We always love having you as our overnight guest.  Thanks for the company and the help.

 

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