Sandwiches, Wraps & Panini

Roast Beef and Pepper Jack Sliders

Prep Time: 15 MIN  |  Cook Time: 2 MIN  |  Servings: 4
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Roast Beef and Pepper Jack Sliders
Prep Time
15 MIN
Cook Time

Making a memorable sandwich just takes creativity and the willingness to be a little adventurous, like the peach-horseradish mayo for these roast beef and Sargento® Pepper Jack sliders. Baby arugula and red onion add a final touch of zippy flavor. These sliders can be served hot or cold.

  • 8 ea. Mini ciabatta buns, split
  • 1 lb Deli roast beef, thinly sliced
  • 8 slices Sargento® Pepper Jack cheese
  • 1 cup Baby arugula
  • 1/4 small Red onion, thinly sliced
  • Drizzle of olive oil
  • Drizzle of balsamic vinegar
  • salt and freshly ground pepper, to taste
  • 1/3 cup Whole-egg mayonnaise
  • 1/3 cup Chopped peaches (fresh or canned, drained)
  • 1 Tbsp Horseradish cream
  • 2 tsp Lemon juice
  1. For Peach Mayo: place all the ingredients in a small food processor, a blender or use an immersion blender; process until smooth. Transfer to a small bowl, cover and refrigerate until ready to use.
  2. Place the bun halves, cut side up, on a flat surface and spread with the peach mayo. Top with the roast beef then the cheese.
  3. Toss arugula with a little drizzle of olive oil and balsamic; sprinkle with a little salt and pepper. Top with sliced onion, arugula and bun tops. Serve any extra mayo with the sliders.
  4. These sandwiches can be served hot by broiling the sandwiches prior to adding the onion and arugula mixture.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 22.00g 34%
Sat. Fat 10.00g 50%
Mono Unsat. Fat 6.00g
Poly Unsat. Fat 3.00g
Cholesterol 95mg 32%
Sodium 1470mg 61%
Total Carbohydrate 49g 16%
Dietary Fiber 4g 16%
Sugars 7g
Protein 36g
Vitamin A 17RE
Vitamin C 5mg 8%
Calcium 303mg 30%
Iron 2mg 15%