Cherry pepper aioli and quick sautéed greens turn leftover roast beef into a sandwich that’s even more exciting than the original meal.
Short weeknight dinners are often billed as 30-minute miracles, but sometimes even a half hour feels like too much. These roast beef sandwiches are more of a flexible approach than a strict formula, and they come together in about ten minutes. Use leftover roast beef from a roast you prepared earlier or grab thinly sliced roast beef from the deli. The sandwiches are elevated with a fast homemade cherry pepper aioli and garlicky sautéed escarole, piled onto soft poppyseed rolls for a satisfying contrast of textures and flavors.
If you prefer, serve them with a bag of chips or a prepared pasta salad to keep cleanup simple—dinner can be on the table in about 10 minutes with minimal fuss.
Mayonnaise and creamy spreads aren’t always my go-to, but a fresh homemade aioli can be a revelation. This cherry pepper aioli is inspired by a classic burger-shop flavor and is bright, garlicky, and slightly spicy. It takes just a couple of minutes in a blender or food processor and adds instant richness and vibrancy to the sandwich. You can control the heat by varying the amount of pickled hot cherry peppers—use less for a mild spread or more if you like it fiery. Leftover aioli keeps well in the refrigerator for several days, so the recipe yields extra that can be used on sandwiches, burgers, or as a dip for fries.
Roast Beef with Cherry Pepper Aioli + Sautéed Greens
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Lauren Keating
Ingredients
For the aioli:
- 4 cloves garlic, minced
- Juice of 1/2 lemon
- 1 pasteurized egg (or an equivalent pasteurized egg product)
- 1 cup olive oil
- 1/4 to 1/2 cup pickled hot cherry peppers (adjust to taste)
- Salt and pepper, to taste
For the sandwiches:
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 bunch escarole, chopped (or substitute another sturdy leafy green)
- 4 poppyseed rolls, split
- 1/2 pound roast beef, about 12–15 thin slices (homemade or deli-sliced)
Instructions
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To make the aioli: place the minced garlic, lemon juice, and pasteurized egg in a blender or food processor. Pulse briefly to combine. With the motor running, drizzle in the olive oil slowly until the mixture emulsifies and thickens. Add 1/4 cup pickled cherry peppers and blend until smooth; note the aioli may thin slightly once the peppers are incorporated. Taste and season with salt and pepper. Add more cherry peppers if you prefer more heat. Chill until ready to use.
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Heat 1 teaspoon olive oil in a large sauté pan over medium heat. Add the minced garlic and cook for 2–3 minutes until fragrant but not browned. Add the chopped escarole and cook, stirring occasionally, until the leaves are wilted and tender, about 3–5 minutes. Season lightly with salt and pepper if desired.
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Assemble the sandwiches: divide the sautéed escarole evenly among the split poppyseed rolls. Layer roast beef over the greens, then spread 1–2 teaspoons of cherry pepper aioli on the top half of each roll. Close and serve immediately.
Notes and Tips
This recipe is intentionally flexible. Swap escarole for spinach, kale, or baby arugula if you prefer a different green—just adjust the cooking time for tougher leaves. If you don’t have a blender, you can whisk the aioli by hand while slowly drizzling oil into the egg mixture, but a blender speeds the process and reliably produces a smooth emulsion. Use pasteurized egg or an egg substitute if you are concerned about raw egg safety. Leftover aioli keeps in a sealed container in the refrigerator for several days and is delicious on sandwiches, roasted vegetables, or as a dip for fries.
The sandwich is an easy way to reinvent roast beef leftovers into a bright, flavorful lunch or quick dinner. With the garlicky greens and spicy-sour cherry pepper aioli, each bite has contrast: richness from the aioli, savory roast beef, and a slight bitterness from the escarole that balances the sandwich perfectly.