Roast Beef, Basil, and Tomato Chutney Sandwich
Spicy tomato chutney makes this roast beef sandwich with fresh basil and Swiss cheese extra special.
Servings 2
Ingredients
For the chutney:
- 1 lb plum tomatoes chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- ¼ cup red wine vinegar
- ½ tsp red pepper flakes
- 1 bay leaf
- 2 tbsps sugar
- Salt and pepper to taste
For the sandwiches:
- 2 whole grain sandwich rolls cut in half
- 8 slices Oscar Mayer Selects Natural roast beef
- 4 slices Swiss cheese
- 10 fresh basil leaves
- 2 lettuce leaves
Instructions
- In a large saucepan over medium heat, add tomatoes, bell pepper, garlic, vinegar, red pepper flakes, bay leaf, and sugar, and bring to a boil. Lower the heat to a simmer and let it cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove the bay leaf and let it cool to room temperature.
- When cooled, puree the mixture in a blender or food processor until desired consistency is reached. Season with salt and pepper.
- To assemble the sandwiches, spread chutney evenly onto cut sides of bread. Layer roast beef, cheese, basil leaves, and lettuce and cover with the tops of the rolls. Serve immediately.
