Ingredients:
3 small ripe tomatoes, halved
salt, to taste
fresh ground black pepper, to taste
1 small Italian bread ( 12-inch)
1/4 lb thinly sliced rare roast beef
4 slices ripe brie cheese, chilled
4 -6 lettuce leaves, rinsed and patted dry
1 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons whole grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce, to taste
2 teaspoons tiny capers, drained and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallions, very thinly sliced ( 3 inches green left on)
salt & freshly ground black pepper, to taste
Directions:
Preheat a grill or broiler, setting the rack 3 inches from the heat source.
Grill or broil the skin side of the tomato halves until just slightly charred (15 minutes for the grill, 8 minutes for the broiler).
Sprinkle the cut side of the tomatoes with salt and pepper.
Set them aside.
Halve the bread lengthwise and scoop out the inside, both top and bottom of the loaf.
Spread each cut side of the bread with the Remoulade Sauce.
Arrange the roast beef evenly over the bottom half, and lay the cheese diagonally over the meat.
Top with the lettuce.
Place the reserved grilled tomatoes on the top half of the bread, and mash them just slightly with a fork.
Invert the top over the bottom half of the sandwich, cut it in half crosswise, and serve immediately.
Remoulade Sauce:.
Combine all the ingredients in a small bowl.
Taste, and add more Tabasco, a drop at a time, if desired.
Refrigerate, covered, until ready to use, up to 8 hours.
Makes about 1 1/4 cups.
U.
S.
A.
Cookbook.
Servings: 2
Time preparation: 20 min.
Time total: 40 min.