This sandwich was so quick and easy to put together and no problem to personalize for picky eaters – plus it won’t heat up the kitchen, whether you make it for lunch or dinner. It was very flavorful, tasty and delicious and I particularly enjoyed the pumpernickel bread – I’m not sure I had ever tried it before.
ROAST BEEF SANDWICHES WITH SPICY ROASTED TOMATO JAM
2 pounds of tomatoes, coarsely chopped
2 cloves garlic, coarsely chopped
1 1/2 tablespoons olive oil
1 1/2 teaspoons of light brown sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 cup kalamata olive tapenade
16 slices pumpernickel bread
2 1/2 pounds sliced roast beef
watercress or arugula leaves
Position a rack in the upper third of the oven and preheat to 500F. In a large bowl, combine the tomatoes, garlic, olive oil, brown sugar, crushed red pepper and salt. Spread onto a foil lined baking sheet and roast until the liquid has evaporated and the tomatoes are slightly charred, about 25 minutes. Transfer the tomatoes to a bowl and stir in the tapenade.
Spread the tomato jam over 8 bread slices, layer each with roast beef, watercress and non-jammy bread slice.
Recipe adapted from Rachael Ray Magazine, October 2011