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 today to get daily recipes 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
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.