Roast Beef Sandwich with Walnut Romesco

Name: Roast Beef Sandwich with Walnut Romesco
Cook time: PT0D0H15M
Total time: PT0D0H15M
Yield: makes 2 sandwiches
Ingredients: 1 ⁄ 2 cup walnuts, toasted; 1 ⁄ 4 cup olive oil; 2 tsp. smoked paprika; 1 ⁄ 2 tsp. ancho chile powder; 1 clove garlic, peeled; 1 roasted bell pepper, peeled and seeded; Kosher salt and freshly ground black pepper, to taste; Garlic aïoli , for serving; 2 ciabatta rolls, halved lengthwise; 1 ⁄ 2 lb. thinly sliced deli roast beef; Homemade pickles , for serving

Serves
makes 2 sandwiches
Time
15 minutes

JOSEPH DE LEO

"You usually think of roast beef with horseradish," says Fundamental LA's Philip Pretty, who created this newfangled, soon-to-be-classic combination. "But this walnut romesco has elements that bring out the beefiness, without overpowering it." Keep the romesco chunky for textural contrast.

Ingredients

¹⁄₂ cup walnuts, toasted
¹⁄₄ cup olive oil
2 tsp. smoked paprika
¹⁄₂ tsp. ancho chile powder
1 clove garlic, peeled
1 roasted bell pepper, peeled and seeded
Kosher salt and freshly ground black pepper, to taste
Garlic aïoli, for serving
2 ciabatta rolls, halved lengthwise
¹⁄₂ lb. thinly sliced deli roast beef
Homemade pickles, for serving

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Instructions

Step 1

Combine toasted walnuts, oil, paprika, ancho chile powder, garlic, roasted bell pepper, salt, and pepper in the bowl of a food processor; purée until coarsely ground and set romesco aside. To assemble the sandwiches, spread garlic aïoli on bottoms of rolls; top with roast beef, homemade pickles, reserved romesco, and tops of rolls.