Roast Beef, Avocado & Caramelized Onion Sandwich with Pesto Mayo
Recipe type: Lunch
Serves: 4
Whether you're packing camp or school lunches (or your own work lunch) or you're looking for something special to pack for a picnic or serve al fresco, this sandwich fits the bill. The flavor can only be described as "fresh," and every bite screams summer. Basil pesto, arugula, mint, avocado, and paper-thin slices of roast beef are a match made in summer heaven. (Of course, I hope you make this sandwich all year long!)
Ingredients
1 tablespoon extra virgin olive oil
1 medium red onion, sliced in half, peeled, and cut into thin half-moon rounds
2 tablespoons basil pesto
2 tablespoons light mayonnaise
4 ciabatta rolls, sliced in half
8 mint leaves, torn into pieces
8 ounces thinly sliced roast beef
½ avocado, peeled and thinly sliced
¾ to 1 cup arugula
Instructions
Heat the oil in a large nonstick skillet over medium-low heat. Add the onions and cook, stirring frequently, until golden, about 20 minutes. Adjust the heat if the onions begin to burn.
Meanwhile, place the pesto and mayonnaise in a small bowl and stir to combine. Spread the pesto mayo evenly over both halves of each ciabatta roll.
Place the ciabatta halves on a work surface. Top the bottom half of each roll evenly with the mint leaves, roast beef, caramelized onion, avocado, and arugula. Close each sandwich, secure with a toothpick and serve. Or wrap and bring to a picnic or pack in a lunchbox.