Roast Beef, Blue Cheese and Marinated Red Onion Sandwiches with Mustard Aioli
These sumptuous sandwiches turn a picnic - portable or at home - into a tasty feast.
Pair with Black Opal Cabernet Sauvignon
Main Dish
Makes 6 servings
1 cup seasoned rice vinegar*
2 medium red onions, sliced thinly, separated into rings
1/4 cup mayonnaise
1 1/2 tablespoons olive oil
1 1/2 tablespoons Dijon mustard
1 large clove garlic, chopped finely
8 ounces soft blue cheese, such as Blue Castello or Cambozola, at room temperature
12 slices deli rye bread
1 pound 4 ounces thinly sliced roast beef (deli style)
3 cups arugula leaves
Pour vinegar over onion and marinate at least 1 hour or up to 24. Drain before using. (Leftover vinegar can be used in salad dressings or discarded.)
Mix mayonnaise, olive oil, mustard, and garlic.
Spread 1 tablespoon aioli on each of 6 slices of bread. Spread a generous tablespoonful of cheese over each of remaining 6 slices of bread. Divide drained onion among aioli-topped bread slices; cover each with a portion of the beef. Top each with 1/2 cup arugula leaves. Cover each with remaining bread slices, cheese side down. Cut in half at an angle.
*Seasoned Rice Vinegar contains salt and sugar and is available in the Asian food section of most supermarkets.
Side Dish
Green & Black Olive Potato Salad
Roasting the potatoes and adding olive and tomato gives new zest to a favorite picnic classic. If you can't find tiny potatoes, just cut larger ones into bite-sized pieces.
1 1/2 pounds tiny ("creamers") Yukon Gold or red new potatoes, unpeeled
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon salt
3 tablespoons olive oil
1/2 cup (1/4-inch) celery, diced
1/2 cup green onion, thinly sliced
1/3 cup green olive, such as Italian, coarsely chopped
1/3 cup black olive, such as Calamata, coarsely chopped
3 tablespoons chopped sun-dried tomato (packed in oil; drained)
1/4 cup chopped Italian parsley
1/4 teaspoon crushed red pepper
Cut potatoes into bite-sized pieces. In a shallow baking pan, toss potatoes with 3 tablespoons oil. Roast at 425 °F until just tender, about 10 minutes, turning once halfway through cooking time. Once cooked through, set aside and allow to cool.
Meanwhile, to make dressing, mix vinegar with salt; whisk in the remaining 3 tablespoons oil. Reserve.
When potatoes have cooled, pour reserved dressing over them. Fold in celery, onion, olive, tomato, parsley, and crushed red pepper. Add more salt to taste, if necessary.
Side Dish
Napa Cabbage Slaw with Avocado and Toasted Cumin Seed
Many people find common, green cabbage too strong. Napa cabbage offers a sweeter and milder flavor with a more delicate texture.
1/4 cup fresh lime juice
1 teaspoon sugar
Salt, as needed
1/4 cup olive oil
8 cups shredded Napa cabbage (about a 2-pound head)
1 cup coarsely shredded carrot
1/2 cup thinly sliced shallot, separated into rings
1 teaspoon toasted cumin seed*
2 California avocados
1/4 cup chopped, fresh cilantro
Mix lime juice with sugar and 1/2 teaspoon salt; whisk in oil. Reserve.
Mix cabbage, carrot, shallot, and cumin seed; fold in reserved dressing. Just before serving, dice the avocados, then fold it into the salad along with the cilantro. Add more salt to taste, if necessary.
*Cumin seed can be toasted in the microwave for a minute or two at high or in a dry, heavy pan over high heat, stirring constantly for about a minute.
6 servings
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