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Roast Beef Rolled Lavosh Sandwich
Roast Beef Rolled Lavosh Sandwich
Lean roast beef, herbed cream cheese, spinach, onion and tomato, all rolled in soft lavosh bread.
Yield: 36 servings
1. Hold each cracker bread briefly under running water. Layer cracker breads between damp clean kitchen towels; let stand about 1 hour until pliable.
Cracker breads (lavosh), 14-1/2 inches in diameter6
2. Combine cream cheese, mayonnaise, garlic, mustard, dill and pepper in bowl of food processor; pulse to thoroughly combine, about 45 seconds. Reserve.
Cream cheese, softened2 pounds
Mayonnaise6 tablespoons
Garlic, minced3/4 ounce
Dijon-style mustard2 tablespoons
Dill weed4 1/2 teaspoons
Ground black pepper1 1/2 teaspoons
3. For each sandwich roll: Cover 1 cracker bread with 6-3/4 ounces cream cheese mixture. Top with 1-1/2 ounces spinach, 8 ounces each beef and tomatoes, and 2 ounces red onion.

Roll up tightly jelly roll fashion; wrap tightly in plastic wrap. Repeat with remaining ingredients; refrigerate.
Spinach leaves, trimmed, washed and dried9 ounces
Roast beef, sliced 1/8-inch thick3 pounds
Tomatoes, sliced 1/8-inch thick3 pounds
Red onions, sliced 1/8-inch thick12 ounces
4. Slice each roll into 12 equal slices, about 1 inch thick.

5. For each serving: Plate 2 sandwich slices. Garnish with green olives and fresh dill sprigs, if desired.
Green olives as needed
Dill sprigs as needed

Nutrition information per serving: 183 calories; 12 g fat(6 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 150 mg sodium; 7 g carbohydrate; 1.3 g fiber; 13 g protein; 3.9 mg niacin; 0.3 mg vitamin B6; 1.3 mg vitamin B12; 1.5 mg iron; 16.6 mg selenium; 2.9 mg zinc; 51.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6
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