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.

Open-Faced Roast Beef and Pesto Sandwich

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    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


    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.

    • 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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