Meat Rolls / Sandwiches

• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 tablespoon red wine vinegar
• 2 teaspoons prepared white horseradish, drained
• 12 teaspoon fresh ground black pepper
• 2 lavosh flat bread (7 ounce sizes)
• 2 (5 1/4 ounce) packages garlic & herb spreadable cheese
• 1 cup frozen green pea, thawed
• 1 cup shredded carrot
• 6 large radishes, julienned
• 4 cups shredded romaine lettuce
• 1 lb cooked roast beef, sliced thin

1. In a large mixing bowl, whisk olive oil through black pepper.
2. Add peas through lettuce, tossing to coat.
3. Lay breads on a flat surface, spread with soft garlic& herb cheese spread.
4. Cover breads and cheese spread with seasoned veggie mixture.
5. Top with slices of roast beef.
6. With long sides of bread facing you, roll each tightly into a cylinder, use toothpicks to hold.
7. Cut each bread roll crosswise into 6 pieces.
8. *If not eating right away, wrap cylinders tightly in foil or plastic wrap, refrigerate, remove from covering, cut and serve.

olive oil, mustard, shallot, red wine vinegar, white horseradish, ground black pepper, bread, garlic, frozen green pea, carrot, radishes, shredded romaine lettuce, beef

Taken from www.food.com/recipe/meat-rolls-sandwiches-51798 (may not work)