Roasted Peppers and Roast Beef Havarti Melt

Number of Servings: 4

1 Red bell pepper, roasted (over stove top or in oven)
1 Green bell pepper, roasted
1 Yellow bell pepper, roasted
2 Tbsp. Merlot wine
3/4 Lb. of a Low-salt Roast Beef, sliced wafer thin or shaved
1 Loaf French bread or sourdough bread
1 Tbsp. Extra virgin olive oil
2 Tbsp. Horseradish
1/2 Clove garlic, roasted and minced
Dash of salt
Dash of coarsely ground black pepper
4 Slices Havarti cheese

Peel and seed yellow, green and red peppers. Cut red and yellow bell peppers into long matchsticks. Dice the green bell pepper. Heat a skillet and add olive oil. Sauté peppers and garlic together. Add a dash of salt and pepper. Add Merlot wine and simmer for 3-4 minutes. Slice bread in half lengthwise and spread with horseradish. Place the 4 slices of havarti cheese on one half of the bread. Bake both halves of the bread for 5 minutes in a preheated 375ºF oven. Push bell peppers to one side and gently warm roast beef in the same skillet. Completely cover one half of the cheese bread with roast beef and the other half with the bell peppers. Slice each half into 4 even parts. Serve one piece of bell pepper and one of roast beef on four warm plates and garnish with fresh parsley and more horseradish, if desired. (You may wish to add 2 Tbsp. of Merlot and 1/4 Cup of beef or vegetable stock to the skillet and a simmer a bit. You can pour this over your sandwich)