Avocado and Roastbeef with Tobasco-Cilantro Mayo

Avocado and Roastbeef with Tobasco-Cilantro Mayo
Avocado and Roastbeef with Tobasco-Cilantro Mayo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb. sliced deli roast beef (or more, to taste)

  • 1/2

    lb. sliced Havarti or Monterey Jack cheese

  • 1

    lg. perfectly ripe avocado, peeled and thinly sliced

  • 1

    tsp. dijon mustard

  • 3/4

    C. good-quality mayonnaise (Hellmann's is good)

  • 1 to 1 1/2

    tbsp. Tabasco (or to taste)

  • 1/4

    C. minced fresh cilantro

  • 1/2

    tsp. freshly ground black pepper

  • salt

  • 1-2

    tsp. lemon juice

  • 2

    C. coarsely chopped crisp romaine lettuce

  • 4

    crusty sandwich rolls (ciabatta is best)

Directions

1. Cut your rolls in half lenghwise and scoop out some of the excess bread with your fingers. 2. In a small bowl, stir together the mayonnaise, mustard, Tabasco, cilantro, and black pepper. Divide this mixture evenly among your hollowed-out rolls, spreading over both sides. 3. On the bottom half of the roll, layer the remaining ingredients in this order: roast beef, cheese, lettuce, and avocado. Sprinkle avocado lightly with salt and lemon juice. 4. Add the top half of your roll.

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