I’m on a sandwich kick lately so today isn’t about what’s for dinner, it’s all about lunch, specifically Father’s Day lunch because this is a dad sized sandwich.
This recipe is a twist on my husband’s favorite Thai Beef Salad recipe I posted last July. And with all yummy sandwiches, one of the most important ingredients is the bread. I used my favorite Ciabatta bread because I knew it would be the perfect texture and thickness to hold up to the mound of tender roast beef, the layer of spicy, creamy mayonnaise, and the crunchy acidic dressed vegetables.
1 pound sliced roast beef
1 loaf of toasted ciabatta bread
2 cups spring greens
2 carrots, shaved into ribbons
1 cucumber, shaved into ribbons
1 cup sliced red onion
1 cup cilantro leaves
1/2 cup mayonnaise
1/4 cup horseradish
1/4 cup Thai green curry paste
1 teaspoon salt
1 teaspoon freshly ground black pepper
Juice of one lime
1) Slice the bread horizontally and set it aside.
2) Put the greens, shaved carrots, shaved cucumber, red onion and cilantro leaves in a mixing bowl. Squeeze the lime juice over the vegetables and season with the salt and pepper. Mix the ingredients until combined.
3) In a smaller bowl, combine the mayonnaise, horseradish, and the green curry paste together.
4) Spread the curry mayonnaise mixture on the bottom of the bread, then layer the beef followed by the dressed vegetables. Place the top half of the bread on top, then slice and serve.