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.
for the aioli:
- 4 cloves garlic, minced
- 1/2 lemon, juiced
- 1 pasteurized egg
- 1 cup olive oil
- 1/4 cup to 1/2 cup pickled hot cherry peppers
- salt and pepper
for the sandwiches:
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 bunch escarole, chopped
- 4 poppyseed rolls, split
- 1/2 pound roast beef (12-15 slices), preferably homemade
- To make the aioli, combine the garlic, lemon juice, and egg in a blender. Turn on to high and let run 2-3 seconds, to combine. With the motor running, slowly drizzle in the oil. Blend until the aioli thickens. Add 1/4 cup of cherry peppers and blend until smooth (the aioli will thin out). Season with salt and pepper and add more cherry peppers to taste. Refrigerate until ready to use.
- Heat the oil in a large saute pan set over medium heat. Add the garlic and cook 2-3 minutes, until fragrant. Add the escarole and cook, stirring occasionally, until wilted, about 4 minutes.
- Divide the escarole between the rolls. Top with roast beef and 1-2 teaspoons of the aioli.