Chimichurri Beef Sandwiches

Total Time Prep: 40 min. Cook: 5 min. + cooling
Yield 1 serving
Test Kitchen Approved
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

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

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.

Nutrition Facts

1 sandwich: 1334 calories, 91g fat (18g saturated fat), 139mg cholesterol, 2290mg sodium, 84g carbohydrate (12g sugars, 5g fiber), 46g protein.

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