Beef-and-Arugula Ciabatta Sandwiches
Photo: Iain Bagwell; Styling: Vanessa McNeil Rocchio
Beef-and-Arugula Ciabatta Sandwiches are a welcomed addition to any lunch menu. These sandwiches get their zing from the red pepper jelly that's stirred into mayonnaise.
How to Make It
Step 1
Preheat oven to 400°. Whisk together first 2 ingredients.
Step 2
Place rolls on a baking sheet. Bake at 400° for 5 minutes or until lightly toasted but still soft. Let cool 10 minutes; split rolls.
Step 3
Spread cut sides of rolls with mayonnaise mixture. Layer bottom roll halves with beef, folding slices as needed to fit rolls. Top each with cheese, arugula, and remaining roll halves, mayonnaise mixture sides down.
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peaches09's Review
Tasty sandwiches for an easy weeknight dinner or for weekday lunches. Good with a soup like tomato, or a salad. Any firm roll will work. I used rolls from the bakery, not frozen, and warmed them. The red pepper jelly mayonnaise mixture is flavorful, not too spicy.
Great picnic item
These were unique and delicious. Wished my pepper jelly had a bit more kick and it would have been even better!
Great sandwiches!
These sandwiches are delicious. My DH loves them. I use small ciabatta rolls from Target's bakery area. We're not fond of arugula, but any sturdy lettuce such as Romaine or leaf lettuce will do. There's only two of us, so I freeze half the rolls (without lettuce - it can be added later after defrosting).
mintjuniper's Review