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

Yield 12 servings


How to Make It

  1. 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.

  2. Cut each sandwich into 4 pieces.