This sandwich, served warm, is stacked high with roast beef and melty Swiss cheese. Charred scallions add even more savory notes, while pickled jalapeños add a jolt to every bite.
To learn more, read "The Whole Nine Yards."
Roast Beef Sandwich with Charred Scallions and Pickled Jalapeños
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
5 tablespoon extra-virgin olive oil
8 scallions (about 2 bunches), dark parts trimmed
¾ cup mayonnaise
2 teaspoons lemon juice
2 teaspoons grated lemon zest
1 baguette, split lengthwise and scooped out
1 large garlic clove, split in half
1 pound roast beef, thinly sliced
½ pound Swiss cheese, very thinly sliced
1 cup packed arugula
½ cup pickled jalapeños
1. In a grill pan or cast-iron skillet over medium-high heat, warm 1 tablespoon olive oil. When the oil is hot, grill the scallions until charred and tender on all sides, 3 to 4 minutes. Remove from the heat and slice thinly.
2. In a small bowl, whisk together the mayonnaise, lemon juice and lemon zest; set aside.
3. Brush the baguette with the remaining 4 tablespoons olive oil and turn on the broiler. Broil until light golden brown, 1 minute. Remove from the heat and immediately scrape both sides of the bread with the garlic clove. Spread both sides with the mayonnaise and layer the bottom half of the bread with the roast beef and Swiss cheese. Place the bottom half under the broiler until the cheese has just melted, 20 to 30 seconds.
4. Remove from heat and top with grilled scallions, arugula and jalapeños. Top with the other half of bread and serve.