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.
|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|
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.
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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