Recipes Lunch Sandwiches + Wraps Thai Beef Sandwiches with Green Curry Mayo 5.0 (2) 1 Review 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 1, 2016 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print