Roast Beef Sandwich with Walnut Romesco

  • Serves

    makes 2 sandwiches

  • Cook

    15 minutes


"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.


  • 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


Step 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.

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