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ROAST BEEF SANDWICH

FOR THE SPREAD, PURÉE:
1/4 cup mayonnaise
1/4 cup cream cheese, softened
2 Tbsp. sour cream
2 scallions, chopped
1 Tbsp. chopped fresh tarragon 1 Tbsp. tarragon vinegar or white
wine vinegar
1/2 tsp. Dijon mustard 1/4 tsp. anchovy paste
Salt and black pepper to taste
FOR THE SANDWICH, COAT:
1 lb. rib-eye or sirloin steak
Olive oil, salt, and black pepper 1 loaf ciabatta, halved lengthwise
(12-inch)
4 cups fresh spinach (3 oz.) 1 cup thinly sliced English
cucumber
Preheat grill to medium-high. Brush grill grate with oil.
For the spread, purée mayonnaise, cream cheese, sour cream, scallions, tarragon, vinegar, Dijon, and anchovy paste in a food processor. Season spread with salt and pepper.
For the sandwich, coat steak with oil and season with salt and pepper. Grill steak, covered, 3–4 minutes per side for medium-rare. Remove steak from grill, tent with foil, and let rest 5 minutes; slice against the grain into thin strips.
Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt and pepper. Grill bread, cut side down, covered, until lightly toasted, 1–2 minutes.
To serve, spread green goddess on the cut side of bottom bread. Layer with spinach, steak, and cucumber, then top with remaining bread. Cut into 4 servings.
Per serving: 755 cal; 37g total fat (14g sat); 90mg chol; 1000mg sodium; 60g carb; 3g fiber; 33g protein
Cut the steak into thin slices against the grain to make it easier to build and eat the sandwich.
Spread the green goddess over the bottom half of the bread, then layer with spinach, steak, and cucumbers.

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https://recipes.connorbowen.com/recipe/roast-beef-sandwich/