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TEST KITCHEN APPROVED

Chimichurri Beef Sandwiches

Name: Chimichurri Beef Sandwiches
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 1 serving
Ingredients: PICKLED RED ONIONS:; 1/2 cup water; 1/2 cup rice vinegar; 3 tablespoons sugar; 1 tablespoon kosher salt; 1 bay leaf; 1 fresh thyme sprig; 3 whole peppercorns; 1/2 teaspoon crushed red pepper flakes; 1 large red onion, thinly sliced; CHIMICHURRI MAYO:; 1/2 cup mayonnaise; 1/2 medium lemon, zested and juiced; 1 bunch fresh flat leaf parsley, stems removed, finely chopped; 2 tablespoons finely chopped red onion; 1 tablespoon red wine vinegar; 1 garlic clove, minced; 1/2 teaspoon crushed red pepper flakes; Salt and pepper to taste; SANDWICH:; 1 petite French bread baguette; 5 ounces sliced deli roast beef; 2 slices Swiss cheese; 2 ounces roasted sweet red pepper strips

TEST KITCHEN APPROVED

Total Time:Prep: 40 min. Cook: 5 min. + cooling

By Taste Of Home Editorial Team

Recipe by Adam Miller, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jun. 17, 2026

Chimichurri mayo, pickled red onions, roasted red peppers, Swiss cheese and roast beef make this a masterpiece of a sandwich. It's so flavorful and so filling! —Adam Miller, Milwaukee, Wisconsin

TEST KITCHEN APPROVED

Chimichurri Beef Sandwiches

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Yield:1 serving

Prep:40 min

Cook:5 min

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Ingredients

PICKLED RED ONIONS:
1/2 cup water
1/2 cup rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
1 bay leaf
1 fresh thyme sprig
3 whole peppercorns
1/2 teaspoon crushed red pepper flakes
1 large red onion, thinly sliced
CHIMICHURRI MAYO:
1/2 cup mayonnaise
1/2 medium lemon, zested and juiced
1 bunch fresh flat leaf parsley, stems removed, finely chopped
2 tablespoons finely chopped red onion
1 tablespoon red wine vinegar
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
SANDWICH:
1 petite French bread baguette
5 ounces sliced deli roast beef
2 slices Swiss cheese
2 ounces roasted sweet red pepper strips

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Directions

1
In a small saucepan, combine first eight ingredients. Bring to a boil. Place sliced onions in a large Mason jar or resealable container. Pour brine over onions. Let cool to room temperature. Cover and refrigerate.

2
In a small bowl, whisk together all chimichurri mayonnaise ingredients. Cover and refrigerate until chilled.
3
To assemble, slice baguette lengthwise in half. Spread top and bottom of baguette with chimichurri mayonnaise. Layer roast beef slices, Swiss cheese, roasted red peppers and about 1 ounce pickled onions on the bottom. Replace baguette top; cut in half to serve.