Gourmet Roast Beef Sandwich is a recipe that 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 Gourmet Roast Beef Sandwich can be made ahead of time, wrapped in plastic wrap, and then served when ready.”
- 1 loaf crusty Italian bread
- Dijon mustard
- 1 pound deli roast beef (cooked rare to medium rare)
- Coarse salt
- Black peppercorns, coarsely-ground
- Provolone cheese, sliced
- Red onion, sliced
- Kosher dill pickles, sliced
- Arugula leaves, washed and trimmed
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Slice bread loaf in half horizontally. Dig out excess bread, leaving approximately 1-inch on the bottom and sides.
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Spread both halves of the bread generously with Dijon mustard, according to your taste.
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Start building the sandwich with roast beef, add salt (optional) and pepper to taste, Provolone cheese, red onion, dill pickles, and arugula leaves.
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Replace the top and slice into individual servings.