Roasted Carrot And Salsa Verde Sandwiches Food

STEAK SANDWICH WITH SALSA VERDE

Steak Sandwich with Salsa Verde image

Provided by Wanna Make This?

Time 30m

Yield 2 sandwiches

Number Of Ingredients 12

Ingredients

One 1 1/2 to 2-pound flat iron steak, at room temperature
Kosher salt and freshly ground black pepper
6 to 8 tablespoons olive oil
1/4 cup mint leaves
1/4 cup parsley leaves
1 tablespoon capers
1 tablespoon red wine vinegar
3 anchovy fillets
Juice of 1 lemon (about 2 tablespoons)
8 ounces smoked mozzarella, grated
2 long sub-style French bread loaves, split lengthwise
2 cups baby arugula

Steps:

Preheat the broiler to high.
Heat a large stainless steel or cast-iron skillet or griddle over medium-high heat. Sprinkle one side of the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons of the oil to the hot pan and heat. Add the steak seasoned-side down and sprinkle the other side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the steak reaches an internal temperature of 130 to 135 degrees F, about 7 minutes per side; the steak will keep cooking as it rests. Let it rest for 7 to 10 minutes.
While the steak is resting, add the mint, parsley, capers, vinegar and anchovies to a food processor (or chop and add to a bowl). Pulse until finely chopped. Add the lemon juice and remaining oil and pulse until combined. Season with salt and pepper. Put the salsa into a bowl.
Slice steak into thin strips, about 1/4-inch thick.
Layer the grated cheese on the cut sides of the bread loaves. Broil until melted and bubbly.
Evenly layer the steak, salsa verde and arugula on the bread. Serve immediately.

ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES

Roasted-Carrot-and-Salsa-Verde Sandwiches image

In this satisfying vegan sandwich, roasted carrots make an earthy companion for a vibrant salsa verde made wiht garlic, capers, jalapeño, and fresh herbs such as mint and cilantro, plus lime juice for pop.

Provided by Lauryn Tyrell

Time 20m

Number Of Ingredients 13

Ingredients

1 small clove garlic, chopped
2 tablespoons capers, drained
1 jalapeño, seeded and chopped
1 cup packed fresh herbs, such as parsley, cilantro, and mint
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sugar
6 tablespoons vegetable oil
Kosher salt (we use Diamond Crystal)
2 seeded demi-baguettes (each 10 to 12 inches), split horizontally
2 small Persian cucumbers, cut into 1/2-inch-thick slices
Spiced Roasted Carrots and Onion
1 cup baby-arugula leaves

Steps:

Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.

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