Roast Beef Basil Pesto Sandwiches

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When you buy a pack of basil to use in a recipe, often the leftovers get shoved to the back of the refrigerator and forgotten. Don’t let that fresh basil wilt. Use up leftover basil by making pesto aioli to spread on these roast beef basil pesto sandwiches.

Smeared with a generous heaping of homemade pesto aioli, and packed with roast beef, provolone and arugula, this isn’t your average sandwich. They’re fancy enough to take to a party and easy enough to whip up just for yourself.

When to make these roast beef basil pesto sandwiches:

  • Birthday parties

  • Family get-togethers

  • Tailgating

  • Watch parties

Pro tip: If making for a tasty lunch for yourself or your family, pair these roast beef basil pesto sandwiches with a side salad for an extra boost of nutrition.

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Roast Beef Basil Pesto Sandwiches
Start to finish: 15 minutes
Impresses: 4 

Ingredients
1 cup collard greens, with ribs removed
½ cup basil
¼ cup pine nuts
¼ cup Parmesan cheese
2 cloves garlic
½ cup olive oil
½ cup mayonnaise
2 French baguettes, sliced in half (6-inch pieces)
1 cup arugula
1 pound sliced roast beef
8 slices provolone

Method
Combine collard greens, basil, pine nuts, Parmesan cheese and garlic in the bowl of a food processor and pulse to combine. Scrape down the edges and pulse again. Drizzle olive oil in and process until combined. Add pesto to a small bowl and stir in ½ cup mayonnaise.

Slice baguettes horizontally and open like a hoagie. Spread a generous amount of pesto aioli onto both sides and layer from the bottom: ¼ cup arugula, 4 ounces roast beef and 2 slices of provolone.

Close sandwich and secure with a toothpick. Assemble remaining sandwiches and serve immediately or store in the refrigerator until ready to serve.

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