Provencal roast beef salad sandwich
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Hard rolls | |
| 2 | tablespoons | Chopped pitted black olives; tapenade or black olive paste |
| 2 | teaspoons | Dijon mustard |
| Fresh lemon juice; to taste | ||
| Olive oil; to taste | ||
| 4 | ounces | Thinly sliced roast beef; (up to 6) |
| 1 | Slivers roasted red pepper or pimiento | |
| 1 | Sprig parsley | |
Directions
Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
Make dressing with olive paste, Dijon mustard, lemon juice and olive oil.
Season with olive oil.
Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.
Yield: 2 servings
Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6641 Posted to MC-Recipe Digest V1 #749 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997