Provencal Roast Beef Salad Sandwich

Recipe Ingredients

2		Hard rolls
2 tablespoons	30ml	Chopped pitted black olives, tapenade,
		Or black olive paste
2 teaspoons	10ml	Dijon mustard
		Fresh lemon juice - to taste
		Olive oil - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Thinly-sliced roast beef - (to 6 oz)
		Tomato slices
		Parsley sprigs
		Roasted red pepper or pimiento slivers

Recipe Instructions

Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.

Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with salt and pepper.

Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6641)

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