Chimichurri Sauce:
1-1/2 cups Arneo extra virgin olive oil
2/3 cup Arneo red wine vinegar
1/3 cup DFS fresh parsley
3 Tbsp. cilantro leaves, coarsely chopped
1 tsp. DFS salt
1/2 tsp. DFS ground cumin
1/2 tsp. DFS black pepper
Black Bean Aioli:
2-1/2 cups ComSource mayonnaise
6 oz. Furmano's canned black beans, chopped
1/4 tsp. liquid smoke
24 Wenner round French rolls, 5"
48 DFS Gouda cheese slices (1-1/2 oz. ea.)
24 Devault philly-style beef sandwich steaks
DFS salt & pepper, as needed
48 DFS tomato slices
96 DFS pickle slices
12 oz. DFS mixed greens
Directions:
1. To make Chimichurri Sauce: In bowl, mix ingredients until thoroughly blended. Cover and set aside. Yield: 2 cups.
2. To make Black Bean Aioli: In bowl, mix ingredients until thoroughly blended. Cover and refrigerate. Yield: 3-1/2 cups.
3. For each serving, to order: Brush 1 tsp. Chimichurri Sauce on each cut side of roll; brown cut sides on griddle. Spread cut side of top half with 2 Tbsp. Black Bean Aioli. Place 2 slices cheese on bottom half of roll; melt in salamander. Place 1 portion beef on hot oiled griddle. While cooking, drizzle with 2 tsp. Chimichurri Sauce; season with salt and pepper. Cook until beef is done, breaking up with spatula. Scoop beef onto bottom roll half. Top with 2 tomato slices, 2-4 pickle slices and 1/2 oz. lettuce mix. Cover with top roll half, aioli side down. Grill or brown on both sides in panini press or on a flat-top griddle, using a flat weight to compress the sandwich. Plate and serve.
Recipe provided by the National Cattlemen's Beef Association