Serves 6
This comforting sandwich is made when there are roast beef leftovers from lunch or dinner. Whatever is left has two basic fates: it either goes in the freezer to be enjoyed someday in the future, or it goes into a scrumptious sandwich. I love this recipe, given to us by Antonella Delfino.
6 ciabatta rolls or French bread
12 asado slices (p. 145)
¾ cup mayonnaise
1 tablespoon ají amarillo paste
Salsa criolla (p. 79)
1. Preheat the oven to 300°F.
2. Heat the bread for 5 minutes and cut lengthwise.
3. In the meantime, heat the beef with its juices in a saucepan over medium heat, until it is warm.
4. In a small bowl, combine the mayonnaise and ají amarillo paste. Spread on the bread.
5. Put the meat slices (with no sauce) inside the rolls, and top with salsa criolla.
6. Serve immediately.
You may add lettuce leaves, tomato slices, and avocado to this sandwich.