8 ounces red bell peppers, roasted
8 tablespoons herb mayonnaise (recipe follows)
8 slices white sourdough bread
6 ounces blue cheese, crumbled
1 pound roast beef, rare, cold, sliced thin
2 ounces red onion, sliced thin
12 tomato slices
4 romaine lettuce leaves
HERB MAYONNAISE:
1 cup mayonnaise
1 tablespoon fresh basil, chopped
1 teaspoon fresh cilantro, chopped
1 teaspoon fresh parsley, chopped
Servings: 4
1. Slice the peppers into strips 1/4-inch (6 millimeters) wide.
2. To assemble one sandwich, spread 2 tablespoons (30 milliliters) of herb mayonnaise on a slice of bread and top with 1 1/2 ounces (45 grams) of blue cheese. Then place 4 ounces (120 grams) of the roast beef on top of the cheese and cover with 1/2 ounce (15 grams) of red onions, 2 ounces (60 grams) of red bell peppers strips, 3 tomato slices, 1 leaf of romaine lettuce and a slice of bread.
3. Yield: 4 Sandwiches
4. To make the Herb Mayonnaise: Stir all the ingredients together until the herbs are evenly distributed throughout the mayonnaise. Chill until ready to use. Yield: 1 c. (240 ml)
8 tablespoons herb mayonnaise (recipe follows)
8 slices white sourdough bread
6 ounces blue cheese, crumbled
1 pound roast beef, rare, cold, sliced thin
2 ounces red onion, sliced thin
12 tomato slices
4 romaine lettuce leaves
HERB MAYONNAISE:
1 cup mayonnaise
1 tablespoon fresh basil, chopped
1 teaspoon fresh cilantro, chopped
1 teaspoon fresh parsley, chopped
Servings: 4
1. Slice the peppers into strips 1/4-inch (6 millimeters) wide.
2. To assemble one sandwich, spread 2 tablespoons (30 milliliters) of herb mayonnaise on a slice of bread and top with 1 1/2 ounces (45 grams) of blue cheese. Then place 4 ounces (120 grams) of the roast beef on top of the cheese and cover with 1/2 ounce (15 grams) of red onions, 2 ounces (60 grams) of red bell peppers strips, 3 tomato slices, 1 leaf of romaine lettuce and a slice of bread.
3. Yield: 4 Sandwiches
4. To make the Herb Mayonnaise: Stir all the ingredients together until the herbs are evenly distributed throughout the mayonnaise. Chill until ready to use. Yield: 1 c. (240 ml)
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