Rich Little Po Boy

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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 scallion, very thinly sliced (3 inches green left on)
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat a grill or broiler, setting the rack 3 inches from the heat source.
• 2 grill or broil the skin side of the tomato halves until just slightly charred (15 minutes for the grill, 8 minutes for the broiler).
• 3 sprinkle the cut side of the tomatoes with salt and pepper.
• 4 set them aside.
• 5 halve the bread lengthwise and scoop out the inside, both top and bottom of the loaf.
• 6 spread each cut side of the bread with the remoulade sauce.
• 7 arrange the roast beef evenly over the bottom half, and lay the cheese diagonally over the meat.
• 8 top with the lettuce.
• 9 place the reserved grilled tomatoes on the top half of the bread, and mash them just slightly with a fork.
• 10 invert the top over the bottom half of the sandwich, cut it in half crosswise, and serve immediately.
• 11 remoulade sauce:.
• 12 combine all the ingredients in a small bowl.
• 13 taste, and add more tabasco, a drop at a time, if desired.
• 14 refrigerate, covered, until ready to use, up to 8 hours.
• 15 makes about 1 1/4 cups.
• 16 u.
• 17 s.
• 18 a.
• 19 cookbook.