Fancy Easy Picnic Roast Beef Sandwiches With Spinach and Tahini
- Ready In:
- 10mins
- Ingredients:
- 14
- Yields:
-
8 sandwiches
- Serves:
- 8
ingredients
- 340.19 g roasted red peppers, drained, chopped
- 78.78 ml scallion, chopped
- 78.78 ml cilantro, chopped
- 29.58 ml olive oil
- 4.92 ml cumin powder
- 4.92 ml hot sauce
- 2 garlic cloves, pressed
- 59.14 ml tahini
- 59.14 ml water
- 44.37 ml fresh lemon juice
- 453.59 g loaf focaccia bread or 453.59 g ciabatta, cut horizontally in half
- 113.39 g feta cheese
- 453.59 g deli roast beef, rare and sliced thin
- 473.18 ml baby spinach leaves
directions
- Mix first 6 ingredients and half of garlic. Season to taste with salt.
- Whisk together remaining garlic, tahini, water, and lemon juice. Season to taste with salt.
- Place bread, cut sides up, on work surface. Spread red pepper mixture over both pieces of bread and then sprinkle cheese over the bottom half of the loaf. Layer half of the roast beef over the cheese and drizzle with 1/3 of the tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top dressing with spinach and remaining dressing. Press top half of loaf onto spinach.
- Cut the sandwich lengthwise in half, then crosswise in quarters for a total of 8 sandwiches. Wrap each tightly in plastic wrap and refrigerate 2 hours but no more than 1 day. (It needs to chill to set up, but after a day the bread gets soggy.).
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RECIPE SUBMITTED BY
<p>I use lots of different nouns for who I am: mother, wife, musician, grant writer, and, less frequently these days, foodie. I love having special occasions and company, because that's when I play in the kitchen.</p>