Avocado and Roastbeef with Tobasco-Cilantro Mayo

By Bujvary

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)

Preparation

Step 1

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.