Avocado and Roastbeef with Tobasco-Cilantro Mayo
By Bujvary
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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)
Details
Servings 4
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.
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