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Open-Faced Roast Beef and Pesto Sandwich
Turning on the oven loses its appeal during the dog days of summer. So, consider making this simple roast beef sando dressed up with a garlicky pesto, slices of juicy tomato and a pile of peppery arugula.
Ingredients
| 2 cups basil leaves, cleaned | Salt and pepper to taste | |
| 1-2 cloves garlic, minced | 1 pound deli-bought roast beef, thinly sliced | |
| 1/4 cup pine nuts | 2 tomatoes, sliced | |
| 1/2 cup extra virgin olive oil | 1 cup arugula, cleaned | |
| 1/2 cup Parmesan, grated | Ciabatta (or other rustic) bread | |
| 1 teaspoon fresh lemon juice |
directions
Prep:
15 min
Total:
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1
Combine basil, garlic, pine nuts, olive oil, Parmesan and lemon juice in a blender until ingredients form a smooth paste. Season with salt and pepper to taste.
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2
Slice the bread and slather generously with pesto. Layer on the roast beef, tomato slices and then the arugula. Serve immediately.
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