This roast beef sandwich recipe
was shared with me by Peggy Bucholz and her
Fine Dining website. 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."
Gourmet Roast Beef Deli Sandwich
Yields: 4 to 5 servings
Prep time: 10 min
1 loaf crusty Italian Bread
1 pound deli roast beef (cooked rare to medium rare)
Coarsely-ground black peppercorns
Provolone cheese, sliced
Red onion, sliced
Kosher dill pickles, sliced
Arugula leaves, washed and trimmed
Slice bread loaf in half horizontally. Dig out excess bread, leaving approximately 1-inch on the bottom and sides.
Spread both halves of the bread generously with Dijon mustard, according to your 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.
Makes 4 to 5 servings.