Eddie’s Roast Beef Diner Sandwich

Okay, listen. If you don’t know roast beef, you don’t know me. This is the test. Question one: what temperature should the roast be when it’s perfect? Medium-rare, right? If you say ‘well-done,’ pack your bags, you’re done.

Question two: what do you put on roast beef? Not ketchup, not mustard, not mayonaisse - it’s aioli, plain and simple. You get that wrong, we’re talking divorce before the wedding.

Question three: bread. What bread goes with roast beef? Rye? No. Wheat? No. The correct answer is a crusty roll that doesn’t fall apart when you bite it. If you know all three, then maybe - maybe - we got a shot together. Fail, and I’m walking out like you just missed an open receiver in the end zone.

Ingredients

for 4 sandwiches

2 lb. Johnny’s Roast Beef sliced thin
4 Ciabatta Rolls
1 lb sliced low moisture mozzarella cheese
1 cup Notting Hill Garlic Aioli
1/2 cup grated parmesan cheese
1 large tomato
2 tbs red wine vinegar
Salt and Pepper
4 slices red onion
2 roasted red peppers

Directions

Combine aioli and Parmesan cheese.
Slice open ciabatta rolls and spread aioli mixture on inside. Top with tomato slices and chopped red onion, salt and drizzle with red wine vinegar.
Take roast beef and place on sandwich. Top roast beef with roasted red peppers and with mozzarella cheese. Sprinkle with oregano and red pepper flakes.
Place sandwich under broiler for 3-4 minutes or until cheese is bubbly and browned. Fold sandwich to close.
Slice and serve.