Roast Beef Sandwiches with Black-Eyed Pea Salad

We went up to the Black Pine Animal Sanctuary a while back. We decided to pack a lunch for the trip. We sat at a picnic table and enjoyed our lunch, surrounded by wildlife.


The roast beef sandwiches were outstanding. I packed the spread in a separate container that I kept in a cooler, along with everything else but the bread. Anita enjoyed the black-eyed pea salad, a recipe from Emeril. I thought it was pretty good, but I like our other version a little better.

Makes: 4 servings
Prep time: 15 minutes
Printable Recipe

Ingredients:

• 1 lb medium-rare deli roast beef, sliced thin
• 1 loaf ciabatta, cut in half lengthwise
• 4 cups fresh spinach, washed
• 1 cup thinly sliced cucumber
• Green goddess spread (see recipe below)

1. Spread green goddess spread on bottom slice of bread. Layer with spinach, roast beef, cucumber. Top with other slice of bread.

Green Goddess Spread:

• 1/4 cup mayo
• 1/4 cup cream cheese, softened
• 2 T sour cream
• 2 scallions, chopped
• 1 T white wine vinegar
• 1/2 t Dijon mustard
• 1 T fresh taragon, chopped
  
• 1/4 t anchovy paste

1. Puree all ingredients in a food processor. Season with salt and pepper.

Black-Eyed Pea Salad

Makes: 8 servings
Prep time: 10 minutes (not counting pea cook time)
Cook time: 4 hours 30 minutes

Ingredients:

• 5 cups cooked and drained black-eyed peas (I used 1 pound dry, cooked)
• 4 slices bacon, cooked, crumbled, fat reserved
• 1/2 cup plus 2 T red wine vinegar
• 1/2 cup olive oil
• 1/2 cup red onion, chopped fine
• 1/2 cup red bell pepper, chopped fine
• 3 T green onion, chopped fine
• 2 T jalapeño, chopped fine
• 2 T fresh parsley leaves, chopped
• 1 1/2 t garlic, minced
• 1 1/2 t Creole seasoning
• 3/4 t salt
• 1/2 t fresh ground black pepper

1. Combine the peas, bacon, and 3 tablespoons of the reserved bacon grease. Add remaining ingredients and stir well. Cover and refrigerate at least 4 hours.

2. Allow to come to room temperature (approximately 30 minutes) and toss well before serving.