Prev Recipe Next Recipe

Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Dinner on the Bun

Save Recipe Print

Yield:: 2 servings

Level:: Easy

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.

My Private Notes

Name: Provencal Roast Beef Salad Sandwich
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

Add a Note

Get the Recipe

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

Get the Recipe

1 - 3 of 6 videos

Provencal Roast Beef Salad Sandwich

Categories:

My Private Notes

No-Churn Watermelon Ice Cream Slices

No-Churn Watermelon Ice Cream Slices 00:53

Crispy Chicken Parm Balls 00:47

Strawberry Shortcake Cupcakes 00:41

Four-Flavor Sheet Pan Pancakes 00:50

Giant Reese's Cup with Pieces 00:51

Whole Roasted Stuffed Cauliflower 00:42