Beef Pockets Stuffed with Vegetable Spread

This is the summer recipe you will love.  Beef Pockets stuffed with Vegetable Spread is perfect for hot days of summer.  Pick up a half a pound of sliced of thin roast beef and a loaf of crusty bread. cheeses, and fresh garden vegetables and you have the makings of a quick and crunchy sandwich.

Farm to Table|wwwlizbushong.comCrunchy garden spread has diced carrots, green onions, radish, cucumber, yellow squash, red, orange and green bell pepper, cherry tomatoes, and arugula . Mixed with cream cheese a horseradish round out the base for this spread.

Beef Pockets Stuffed with Vegetable Spread|
Beef Pockets Stuffed with Vegetable Spread

How to Make Stuffed Bread Pockets

To make the pocket in the bread.. Cut a 2 inch section from a crusty bread and hollow out one end.  You can toast this under the broiler if you would like, but then that defeats the purpose of staying out of the kitchen.  Spread the vegetable spread inside the hollowed bread then add the sliced beef.  Top with additional chopped tomatoes and arugula leaves for a garnish.

The deli Beef Pockets are super cute as a crostini, just cut the crusty bread into 1/4 inch slices, toast one side and spread with vegetable spread, meat, and garnish. Recipe

Other uses for the Garden Spread include bagels,  pita chips,  baked potatoes, baked mini red potatoes for an appetizer, and cheese sauce for pasta  or roll into a log and cover with toasted pecans for a tasty cheese log or ball.

Beef Pockets Stuffed with Vegetable Spread |
Garden Fresh Vegetable Spread Ingredients

Recipe for Vegetable Spread


Beef Pockets Stuffed with Vegetable Spread

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  • Author: Liz Bushong
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 1 1/2 cups spread 1x
  • Category: Main
  • Method: Chop & Stir
  • Cuisine: American



14 ounce package cream cheese, softened

4 tablespoons Hellman’s mayonnaise

2 tablespoons creamy horseradish

2 tablespoons minced parsley

1/8 cup diced carrots, green onions, radish, cucumber, yellow squash, red, orange and green bell pepper, cherry tomatoes, arugula leaves

½ teaspoon garlic powder

¼ teaspoon salt and white pepper

¼ cup grated Parmesan cheese

Beef Pocket Ingredients

1/2 pound sliced deli beef, thin

42″ sliced crusty bread pieces

48  Fresh Arugula leaves

1/2 cup diced cherry tomato for garnish


  1. Place cream cheese, mayo, and horseradish in a large mixing bowl.  Add diced vegetables and seasonings.  Mix to combine.  Serve spread with Roast Beef Pockets or crostini.
  2. To Make Beef Pockets: Cut 4-2″ sliced bread pieces from long crusty loaf.  Hollow out each slice to create a pocket, being careful not to remove bread all the way through the slice.  Save bread pieces for bread crumbs for later.
  3. Spread the vegetable mixture inside the bread pocket, add sliced beef and garnish with chopped tomatoes and Arugula leaves.

Did you make this recipe?

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Hope you enjoy this crunchy and delicious sandwich with spread.  MAKE IT YOUR OWN by using different meats, adding different vegetables in the spread, and garnishing as desired.  Remember the bread can be cut into smaller pieces or  a crostini size.

Let me know how you made this sandwich your own.  Would love to know your sassy options.

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