In the Food & Wine Test Kitchen, we don’t let a single leftover go to waste. Here we turn leftover roast beef into a Thai beef salad–inspired sandwich, but it would also be delicious with leftover pulled pork, grilled chicken or even seared tofu.
Ingredients
- ½ cup mayonnaise
- ¼ cup thai green curry paste
- 1 cup mesclun greens (lightly packed)
- 1 persian cucumber (julienned)
- ½ cup carrot (julienned)
- ½ cup cilantro leaves (lightly packed)
- ¼ cup red onion (very thinly sliced)
- 3 tablespoons salted peanuts (crushed roasted)
- 1 ½ tablespoon fresh lime juice
- kosher salt
- 1 baguette (one 24-inch split and toasted)
- 12 ounces leftover beef roast or store-bought roast beef (thinly sliced )
Directions
- In a small bowl, whisk the mayonnaise with the curry paste. In a medium bowl, toss the greens with the cucumber, carrot, cilantro, onion, peanuts and lime juice; season with salt.
- Spread some of the curry mayonnaise on the cut sides of the baguette. Top with the sliced beef and the vegetables. Close the baguette, slice into 4 sandwiches and serve.
