Cherry pepper aioli and sautéed greens transform leftover roast beef into a delicious sandwich that’s even more exciting than the main event.
There’s a lot of chatter about 30 minute weeknight meals, but let’s face it – sometimes even a half hour is too much time in the kitchen.
These roast beef sandwiches are more of a general concept than a “real” recipe, but they’re delicious and take practically no time at all to whip up. I used leftover roast beef (that I made in a slow cooker – I still get giddy over this recipe!) but you can also use roast beef from the deli. To make these sandwiches extra special, I whipped up an ultra-fast cherry pepper aioli and some garlicky sautéed greens, then piled everything on a poppyseed roll.
Open a bag of chips or pick up some prepared pasta salad to serve on the side and dinner can be on the table in 10 minutes.
I usually hate mayonnaise and other creamy spreads, but I do occasionally make an exception when it’s homemade. This cherry pepper aioli was inspired by one of our favorite local burger restaurants, and it’s really fabulous. It only takes a minute to make in your blender, and a little bit adds a ton of flavor to your sandwich. You can keep things on the mild side, or add more peppers to heat things up. We like ours hot!
This recipe will make about a cup of aioli, which is way more than you’ll need for four sandwiches. Luckily, the leftovers will keep in the refrigerator for several days.