Beef Tenderloin Sandwiches
Piled high medium-rare beef tenderloin, melted white cheddar, and pesto-mayo on toasted ciabatta buns make these Beef Tenderloin Sandwiches perfect for a party.
Servings: 4 sandwiches
Chef Alli
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Ingredients
- 1 - 1 1/2 lbs. medium-rare beef tenderloin slices warm
- 4 ciabatta rolls or bolillo rolls may substitute a baguette
- 2 Tbs. melted butter
- 1/2 cup mayonnaise
- 2 Tbs. basil pesto I used Barilla brand in a jar
- 1 cup shredded white cheddar I used extra sharp, may substitute any shredded cheese you prefer
- Mixed baby greens or baby spinach
- Thinly sliced tomatoes and cucumbers
- Fried crispy onions, optional I used Fresh Gourmet brand
Instructions
- Preheat oven to 375 degrees F.
- Brush melted butter over rolls; bake for 10 minutes. When the rolls have cooled slightly, slice them in half horizontally.
- Combine the mayonnaise with the pesto; spread over the cut side of the ciabatta rolls, both top and bottom, if desired.
- Divide the beef tenderloin slices between the rolls, then sprinkle with cheese.
- Bake the rolls for 5 minutes or just until the cheese is nicely melted.
- Top the tenderloin and cheese with crispy onions, then add mixed greens, tomatoes and cucumbers. Top with the other half of the roll, then slice the sandwich in two so it’s easier to handle. Serve at once.
Nutrition
Calories: 700kcalCarbohydrates: 30gProtein: 32gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 128mgSodium: 817mgPotassium: 377mgFiber: 1gSugar: 1gVitamin A: 629IUCalcium: 223mgIron: 3mg
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