Roast Beef, Tomato, and Red Onion Sandwich with Peppery Balsamic Vinaigrette Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
peppery balsamic vinaigrette sauce |
3 (16-ounce) loaves crusty french bread, cut in half, horizontally |
marinated pepper-crusted beef tenderloin, thinly sliced |
2 medium red onions, thinly sliced |
3 to 4 tomatoes, sliced |
2 to 3 bunches arugula |
Directions:
1. Drizzle about 2 tablespoons Peppery Balsamic Vinaigrette Sauce on bottom half of each loaf of bread. Layer tenderloin slices, onions, tomatoes, and arugula over sauce; drizzle with remaining sauce. Cover with bread tops.
2. Cut each sandwich into 4 pieces.
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