Servings: 4 to 6
Peppery watercress is a perfect counterpoint to the bold flavors of the dressing on this super-size and satisfying sandwich.
Serve with Roasted Fingerling Potato Crisps.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I used flap loin meat and arugula (in place of the watercress) but otherwise followed the recipe as written. My husband and I really enjoyed the sandwich for a weeknight meal. Next time I'll make it for a picnic.
very nice and satisfying sandwitchwww.botagaz.com
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?