This recipe came from the USA cookbook. A friend emailed this to me, and it is a nice meal to have on a hot night. I usually serve it up with a nice crisp salad, and fresh fruit for desssert. Hope all enjoy.
- 3 small ripe tomatoes, halved
- salt, to taste
- fresh ground black pepper, to taste
- 1 small Italian bread (12-inch)
- 1⁄4 lb thinly sliced rare roast beef
- 4 slices ripe brie cheese, chilled
- 4 -6 lettuce leaves, rinsed and patted dry
Remoulade Sauce (use 1/4 cup)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons whole grain mustard
- 1 teaspoon tarragon vinegar
- 1⁄4 teaspoon Tabasco sauce, to taste
- 2 teaspoons tiny capers, drained and chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 scallion, very thinly sliced (3 inches green left on)
- salt & freshly ground black pepper, to taste
- Preheat a grill or broiler, setting the rack 3 inches from the heat source.
- Grill or broil the skin side of the tomato halves until just slightly charred (15 minutes for the grill, 8 minutes for the broiler).
- Sprinkle the cut side of the tomatoes with salt and pepper.
- Set them aside.
- Halve the bread lengthwise and scoop out the inside, both top and bottom of the loaf.
- Spread each cut side of the bread with the Remoulade Sauce.
- Arrange the roast beef evenly over the bottom half, and lay the cheese diagonally over the meat.
- Top with the lettuce.
- Place the reserved grilled tomatoes on the top half of the bread, and mash them just slightly with a fork.
- Invert the top over the bottom half of the sandwich, cut it in half crosswise, and serve immediately.
- Remoulade Sauce:.
- Combine all the ingredients in a small bowl.
- Taste, and add more Tabasco, a drop at a time, if desired.
- Refrigerate, covered, until ready to use, up to 8 hours.
- Makes about 1 1/4 cups.