Thai Beef Sandwiches with Green Curry Mayo

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(2)

In the Food & Wine Test Kitchen, we don’t let a single leftover go to waste. Here we turn leftover roast beef into a Thai beef salad–inspired sandwich, but it would also be delicious with leftover pulled pork, grilled chicken or even seared tofu. Slideshow: More Sandwich Recipes 

Thai Beef Sandwiches with Green Curry Mayo
Photo: © Christina Holmes
Total Time:
25 mins
Yield:
4

Ingredients

  • ½ cup mayonnaise

  • ¼ cup Thai green curry paste

  • 1 cup mesclun greens (lightly packed)

  • 1 Persian cucumber (julienned)

  • ½ cup carrot (julienned)

  • ½ cup cilantro leaves (lightly packed)

  • ¼ cup red onion (very thinly sliced)

  • 3 tablespoons salted peanuts (crushed roasted)

  • 1 ½ tablespoon fresh lime juice

  • Kosher salt

  • 1 baguette (one 24-inch split and toasted)

  • 12 ounces leftover beef roast or store-bought roast beef (thinly sliced )

Directions

  1. In a small bowl, whisk the mayonnaise with the curry paste. In a medium bowl, toss the greens with the cucumber, carrot, cilantro, onion, peanuts and lime juice; season with salt.

  2. Spread some of the curry mayonnaise on the cut sides of the baguette. Top with the sliced beef and the vegetables. Close the baguette, slice into 4 sandwiches and serve.

Make Ahead

The green curry mayonnaise can be refrigerated for up to 3 days.

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