My original idea for this sandwich came from the best selling cookbook, The Silver Palate, by award winning chef Sheila Lukins, who recommended brunch sandwiches with sliced veal, anchovy mayonnaise and capers on black bread. Adding the cheese and arugula takes this sandwich in a slightly different direction and makes it a great sandwich for lunches. Adding capers is also a flavorful choice..
Equipment:
Roast Beef, Anchovy and Arugula Sandwich
The zestiness of the anchovy mayo, combined with the peppery arugula make a perfect combination on this
Ingredients
Anchovy Mayonnaise
Instructions
- In a small bowl, combine anchovies and prepared mayonnaise. Use immediately or set aside in a sealed container.
- Spread anchovy mayonnaise on four slices of bread.
- Separate roast beef into four parts and place on four slices of bread with mayo.
- Layer one slice of Swiss on each sandwich.
- Top with arugula and layer second piece of bread over sandwich.
- Cut in half and serve.