Roast Beef Sandwich with Walnut Romesco

Roast Beef Sandwich with Walnut Romesco

Roast Beef Sandwich with Walnut Romesco

"I like to toast the inside of the bread to ensure it doesn't get soggy, even with a spread on it."—Philip Pretty, Fundamental LA, Los Angeles, CaliforniaJoseph De Leo

"You usually think of roast beef with horseradish," says Fundamental LA's Philip Pretty, who created this newfangled, soon-to-be-classic combination. "But this walnut romesco has elements that bring out the beefiness, without overpowering it." Keep the romesco chunky for textural contrast.

Roast Beef Sandwich with Walnut Romesco
A thick spread of roasted red peppers blended with walnuts and spice adds earthy funk to an otherwise classic roast beef sandwich.
Yield: makes 2 sandwiches
Time: 15 minutes


  • 12 cup walnuts, toasted
  • 14 cup olive oil
  • 2 tsp. smoked paprika
  • 12 tsp. ancho chile powder
  • 1 clove garlic, peeled
  • 1 roasted bell pepper, peeled and seeded
  • Kosher salt and freshly ground black pepper, to taste
  • Garlic aïoli, for serving
  • 2 ciabatta rolls, halved lengthwise
  • 12 lb. thinly sliced deli roast beef
  • Homemade pickles, for serving


  1. Combine toasted walnuts, oil, paprika, ancho chile powder, garlic, roasted bell pepper, salt, and pepper in the bowl of a food processor; purée until coarsely ground and set romesco aside. To assemble the sandwiches, spread garlic aïoli on bottoms of rolls; top with roast beef, homemade pickles, reserved romesco, and tops of rolls.