Ingredients
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3 small ripe tomatoes, halved
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salt, to taste
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fresh ground black pepper, to taste
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1 small Italian bread (12-inch)
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1/4 lb thinly sliced rare roast beef
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4 slices ripe brie cheese, chilled
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4 -6 lettuce leaves, rinsed and patted dry
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1 cup mayonnaise
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1 tablespoon Dijon mustard
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2 teaspoons whole grain mustard
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1 teaspoon tarragon vinegar
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1/4 teaspoon Tabasco sauce, to taste
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2 teaspoons tiny capers, drained and chopped
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1 scallion, very thinly sliced (3 inches green left on)
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1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Preheat a grill or broiler, setting the rack 3 inches from the heat source.
- Grill or broil the skin side of the tomato halves until just slightly charred (15 minutes for the grill, 8 minutes for the broiler).
- Sprinkle the cut side of the tomatoes with salt and pepper.
- Set them aside.
- Halve the bread lengthwise and scoop out the inside, both top and bottom of the loaf.
- Spread each cut side of the bread with the Remoulade Sauce.
- Arrange the roast beef evenly over the bottom half, and lay the cheese diagonally over the meat.
- Top with the lettuce.
- Place the reserved grilled tomatoes on the top half of the bread, and mash them just slightly with a fork.
- Invert the top over the bottom half of the sandwich, cut it in half crosswise, and serve immediately.
- Remoulade Sauce:
- Combine all the ingredients in a small bowl.
- Taste, and add more Tabasco, a drop at a time, if desired.
- Refrigerate, covered, until ready to use, up to 8 hours.
- Makes about 1 1/4 cups.
- U.
- S.
- A.
- Cookbook.