Title: Provencal Roast Beef Salad Sandwich
Categories: Beef Sandwich
Yield: 2 Servings

2		Hard rolls
2	tb	Chopped pitted black olives -tapenade or black olive paste
2	ts	Dijon mustard
		Fresh lemon juice; to taste
		Olive oil; to taste
4	oz	Thinly sliced roast beef; (up to 6)
1		Slivers roasted red pepper or pimiento
1		Sprig parsley

Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.

Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.

Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

Yield: 2 servings

Busted by Gail Shermeyer <4paws@netrax. net>

Posted to MM-Recipes Digest V4 #7

Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6641

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