| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef-lm, Sandwich-lm |
2 |
Servings |
INGREDIENTS
| 2 |
|
Hard rolls |
| 2 |
tb |
Chopped pitted black olives; tapenade or black olive paste |
| 2 |
ts |
Dijon mustard |
|
|
Fresh lemon juice; to taste |
|
|
Olive oil; to taste |
| 4 |
oz |
Thinly sliced roast beef; (up to 6) |
| 1 |
|
Slivers roasted red pepper or pimiento |
| 1 |
|
Sprig parsley |
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 olive oil.
Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of
parsley. Drizzle on more dressing and top with pimiento.
Yield: 2 servings
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6641 Posted to MC-Recipe
Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”