Roast beef sandwiches make good use of meat left over from Roast Beef with Peppers, Onions, and Potatoes (page 182). Here are two unexpected takes on the classic.
Recipe information
Yield
serves 4
Ingredients
1/4 cup mayonnaise
4 teaspoons pesto, homemade (see page 365) or store-bought
4 teaspoons grainy mustard
Coarse salt and freshly ground pepper
4 onion rolls, halved
2 cups mixed baby greens
1 pound cooked roast beef (see page 182), room temperature, thinly sliced
8 thin slices red onion
8 cornichons (or gherkins), halved lengthwise
Preparation
Step 1
In a small bowl, mix together mayonnaise, pesto, and mustard; season with salt and pepper.
Step 2
Layer each bottom roll half with pesto mayonnaise, greens, beef, onion, and cornichons, dividing evenly; top with other roll half.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
