© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Cuisine at Home, Feb 2005
Servings: 2 sandwiches
¼ cup mayonnaise
2 teaspoons oil-packed sun-dried tomatoes, minced
1 teaspoon garlic, minced
1 teaspoon prepared horseradish
1 teaspoon ketchup
- pinch of cayenne
⅓ cup red onion, silvered
⅓ cup pickled sweet cherry peppers, sliced
- pinch of red pepper flakes
4 slices white or wheat sourdough bread, ½-inch thick
½ cup white Cheddar cheese, shredded
4 ounces deli roast beef, thinly sliced
Combine mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in a small bowl.
Toss onion, peppers, and the pepper flakes together in another bowl. Drizzle with some of the pickling juice from the peppers; let stand for at least 5 minutes.
Spread butter on one side of each slice of bread; spread mayonnaise on the other side. Sprinkle cheese on two of the slices, arrange beef on the cheese, then top with the pepper salad. Place the other slices of bread on the peppers, butter side up.
Toast sandwiches in a skillet or panini press.