Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing
- 1 12-ounce jar roasted red peppers, drained, chopped
- 1/3 cup chopped green onion
- 1/3 cup minced fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 2 teaspoons hot pepper sauce
- 2 garlic cloves, pressed
- 1/4 cup tahini
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half
- 3/4 cup crumbled feta cheese (about 4 ounces)
- 1 pound thinly sliced rare roast beef
- 2 cups (packed) baby spinach leaves
- Mix first 6 ingredients and half of garlic in small bowl to blend.
- Season to taste with salt.
- Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend.
- Season tahini dressing to taste with salt.
- Place bread, cut side up, on work surface.
- Spread red pepper mixture over both cut sides of bread.
- Sprinkle cheese over bottom half of loaf.
- Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing.
- Layer remaining roast beef over dressing and drizzle with half of remaining dressing.
- Top with spinach leaves; drizzle with remaining dressing.
- Press top half of loaf onto spinach.
- Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches.
- Wrap each sandwich tightly in plastic wrap.
- Refrigerate at least 2 hours and up to 1 day.
red peppers, green onion, fresh cilantro, extravirgin olive oil, ground cumin, hot pepper, garlic, tahini, water, lemon juice, bread, feta cheese, beef, baby spinach leaves
Taken from www.epicurious.com/recipes/food/views/roast-beef-red-pepper-spinach-and-feta-sandwiches-with-tahini-dressing-108453 (may not work)