Recipe courtesy of Michele Urvater
Provencal Roast Beef Salad Sandwich
- Level: Easy
- Yield: 2 servings
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- Level: Easy
- Yield: 2 servings
Ingredients
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 to 6 ounces thinly sliced roast beef
Slivers of roasted red pepper or pimiento
Sprigs of 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.
