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    Red Pepper & Mozzarella w/Pesto Sandwich


    This wonderful Italian-style sandwich is extra-special with Nations Best® Slow-Roasted Brisket, but works well with any Nations Best® deli meat. Present it on a wooden cutting board and slice to order!


    • 1 large round loaf crusty sourdough bread
    • 1/3 c mayonnaise
    • 1/4 prepared pesto sauce
    • 1 1/2 lb thinly-sliced Nations Best® Slow-Roasted Brisket
    • 1 jar (7 oz) roasted red peppers drained
    • 3 c torn tender lettuce leaves
    • 1/2 c diced fresh mozzarella


    1. Slice the bread in half horizontally. Scoop out the interior leaving a one-inch shell.
    2. Combine the mayonnaise and pesto sauce and spread on both sides of the bread.
    3. Layer the brisket, roasted peppers, lettuce and mozzarella on the bottom half of the bread. Cover with top and wrap well in aluminum foil. Let rest for 2 hours for flavors to blend. Cut into wedges and serve.