Tenderloin & Roasted Vegetable Sandwich

Ingredients

• 12 oz. thinly sliced cooked beef tenderloin
• 1 loaf (approximately 16 oz.) Italian bread, unsliced
• 1/2 cup (approximately 3 1/2 oz.) garden vegetable-flavored spreadable cheese
• 1 cup (approximately 1 oz.) salad spinach leaves, stems removed
• roasted vegetables

Instructions

Cut bread horizontally in half; spread each surface with cheese.

Layer spinach, beef and vegetables on bottom half of bread; close sandwich.

To serve, cut into 8 pieces.

Suggestions

Sourdough or ciabatta bread makes a wonderful sandwich wich a hearty feel.

Tips from Our Cook

For roasted vegetables: Heat oven to 425°F. Cut 1 small red and 1 small yellow bell pepper into 1 inch wedges; cut 1 small onion into 1/2 inch wedges. Toss with 1 tsp. olive oil. Arrange in single layer on jelly roll pan. Roast in oven 20 to 30 minutes until vegetables are tender and lightly browned.