Roast Beef, Tomato, and Red Onion Sandwich with Peppery Balsamic Vinaigrette Sauce

Coastal Living
12 servings


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3 (16-ounce) loaves crusty French bread, cut in half, horizontally
2 medium red onions, thinly sliced
3 to 4 tomatoes, sliced
2 to 3 bunches arugula


Drizzle about 2 tablespoons Peppery Balsamic Vinaigrette Sauce on bottom half of each loaf of bread. Layer tenderloin slices, onions, tomatoes, and arugula over sauce; drizzle with remaining sauce. Cover with bread tops.

Cut each sandwich into 4 pieces.

Created date

October 2003