Corned Beef Sandwich with Toasted Red Peppers
Elevate your lunch routine with this irresistible Corned Beef Sandwich with Toasted Red Peppers—a flavor-packed creation that combines tender slices of savory corned beef, smoky roasted red peppers, and creamy Dijon mayo. Nestled between perfectly toasted sourdough bread and topped with fresh arugula and melty Swiss cheese, this sandwich delivers a satisfying balance of textures and bold flavors in every bite. The broiled red peppers bring a touch of sweetness and charred depth, while the tangy mustard-mayo spread ties everything together beautifully. Quick to prepare in just 20 minutes, this recipe is perfect for a hearty weekday meal or an indulgent weekend treat. Serve it with your favorite chips or a crisp side salad for a complete, mouthwatering experience.
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Recipe Information
Ingredients
- 8 ounces Corned beef
- 1 large Red bell pepper
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 4 slices Sourdough bread
- 1 tablespoon Olive oil
- 2 slices Swiss cheese
- 1 cup Arugula
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven broiler to high.
Slice the red bell pepper into large, flat panels and remove the seeds and stem.
Brush the red pepper pieces with olive oil and place them, skin-side up, on a baking sheet lined with parchment paper.
Broil the red pepper for 5-7 minutes, or until the skin is blackened and blistered.
Remove the red pepper from the oven and transfer it to a bowl. Cover the bowl with plastic wrap for 5 minutes to allow the pepper to steam. This will make peeling off the skin easier.
While the pepper cools, mix the mayonnaise and Dijon mustard in a small bowl to create the sandwich spread.
Peel the blackened skin off the red pepper using your fingers or a paper towel, then slice the pepper into thin strips.
Lightly toast the sourdough bread slices in a toaster or under the oven broiler for 1-2 minutes.
Lay two slices of bread on a work surface. Spread an even layer of the mayonnaise and mustard mixture on each slice.
Divide the corned beef evenly over both slices of bread, then add a slice of Swiss cheese to each.
Top the cheese with the toasted red pepper strips and a handful of arugula.
Sprinkle the arugula with a pinch of salt and black pepper for added flavor.
Finish the sandwiches with the remaining bread slices, pressing down gently to secure them.
Cut each sandwich in half and serve immediately.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
