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Recipe Detail Page
Stuffed Sourdough with Roast Beef, Taleggio, Marinated Tomatoes & Arugula
Autumn 2012
If you’re having a party this certainly simplifies the sandwich making. Taleggio, a creamy, flavourful Italian cheese, can be found at cheese stores, but provolone works really well too.
Serves 8
1 round sourdough loaf, 8 inches (20 cm)
¼ cup (60 mL) mayonnaise
2 garlic cloves, minced
Freshly ground black pepper
2 medium heirloom tomatoes, cut into ½ inch (1 cm) pieces
1 tsp (5 mL) each balsamic vinegar and olive oil
¼ tsp (1 mL) each salt and hot chili flakes
2 handfuls baby arugula
4 oz (125 g) piece Taleggio cheese or provolone, thinly sliced
4 oz (125 g) thinly sliced home-roasted or butcher-quality rare roast beef
1 Slice top third from loaf of bread. On bottom third, about 1 inch (2.5 cm) from sides, cut and scoop out bread’s inside so that you have a hollow in which to layer the filling ingredients. (Save inside of bread to make bread crumbs.)
2 Stir mayonnaise with garlic and pepper. In a separate bowl, stir tomatoes with vinegar, oil, salt and chili flakes.
3 Assemble no more than an hour before serving. Spread mayo mixture as best you can in hollow of bread and on cut side of top of bread. Layer two-thirds of the arugula in hollowed-out part of bread followed by Taleggio, tomato mixture, roast beef then remaining arugula. Top with bread to form a large sandwich. Press down on sandwich to compact ingredients slightly. Slice into 8 wedges.
Serves 8