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Roast Beef, Red Pepper, Arugula, and Feta Sandwiches with Tahini Dressing

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  • Author: Natalie McLaury
  • Total Time: 2 hours 20 minutes
  • Yield: 4 1x


Make-ahead picnic sandwiches with roast beef, a red pepper tapenade, arugula, and feta.


  • 2 jarred roasted red peppers, drained & finely chopped
  • 1/4 cup chopped green onion
  • 1/4 cup minced fresh basil
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp hot sauce
  • 2 garlic clove, pressed (divided)
  • 1/8 cup tahini
  • 1/4 cup water
  • juice from 1 lemon
  • salt, to taste
  • 4 large ciabatta rolls, cut in half
  • 4 oz feta cheese
  • 1 pound thinly sliced roast beef
  • 2 cups arugula


  1. In a small bowl, combine the red peppers, green onion, basil, olive oil, cumin, hot sauce and 1 garlic clove, stirring to combine. Set aside.
  2. In a separate small bowl, combine the other garlic clove with the tahini, water, and lemon. Whisk until smooth and season to taste with salt.
  3. Evenly divide the red pepper mixture between each of the rolls, spreading on the bottom of each cut roll. Top with roast beef and feta. Drizzle with tahini dressing and cover with arugula. Place top bun on sandwich and tightly wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
  4. Unwrap sandwiches, cut in half, and serve.


from Bon Appetit August 2003

  • Prep Time: 20 mins
  • Cook Time: 2 hours
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