Description
Make-ahead picnic sandwiches with roast beef, a red pepper tapenade, arugula, and feta.
Ingredients
Units
Scale
- 2 jarred roasted red peppers, drained & finely chopped
- 1/4 cup (60 ml) chopped green onion
- 1/4 cup (60 ml) 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 (30 ml) tahini
- 1/4 cup (60 ml) water
- juice from 1 lemon
- salt, to taste
- 4 large ciabatta rolls, cut in half
- 4 oz (115 g) feta cheese
- 1 lb (450 g) thinly sliced roast beef
- 2 cups (480 ml) arugula
Instructions
- 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.
- 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.
- 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.
- Unwrap sandwiches, cut in half, and serve.
Notes
- from Bon Appetit August 2003
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 560