Gourmet Roast Beef Deli Sandwich with Fruit Kebobs

  Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

Baking Corner | Regional Foods  | Cooking Articles | Hints & Tips | Herbs & Spices | Restaurant Reviews | Newspaper Columns
 
This sandwich is from Peggy Bucholz of Tucson, Arizona. Peggy says, "I don't like a big mouthful of too much bread in my sandwich so I came up with the idea of 'digging' out some of the excess bread - worked perfect! This can be done ahead of time, wrapped in plastic wrap then served when ready."

Check out Linda's Sandwich Recipes.

Gourmet Roast Beef Deli Sandwich with Fruit Kebobs

1 loaf crusty Italian Bread (approx. 12" x 4" ??)
1 pound deli roast beef, rare
Dijon mustard
Freshly cracked black peppercorns
Pinch of coarse Kosher salt
Provolone cheese, sliced
Red onion, sliced
Kosher dill pickles
Arugula leaves, washed and trimmed
1 dill pickle (garnish)
Black pitted olive (garnish)

Decorative toothpick

Slice bread in half horizontally. Dig out excess bread, leaving approximately 1" on the bottom and sides. Slather both halves generously with Dijon mustard according to taste.

Start building the sandwich with roast beef, add salt (optional) and pepper to taste, Provolone cheese, red onion, dill pickles and arugula leaves. Replace the top and slice into individual servings. Place a sliced pickle on top of each slice, top with a black olive, pierce through with a toothpick and serve.

Makes 4 to 5 servings.

FRUIT KEBOBS:
Use any type fresh fruit, i.e., cubed melon (cantaloupe, honeydew, watermelon), or strawberries, or grapes, or sliced kiwi, or fresh cubed pineapple, etc. Use decorative toothpicks (wooden or plastic) and make little kebobs with two or three pieces of different fruit, be creative. Serve with the sandwich and salad.