Roast Beef, Avocado & Caramelized Onion Sandwich with Pesto Mayo
Recipe type: Lunch
Serves: 4
Whether you're packing camp or school lunches (or your own work lunch) or you're looking for something special to pack for a picnic or serve al fresco, this sandwich fits the bill. The flavor can only be described as "fresh," and every bite screams summer. Basil pesto, arugula, mint, avocado, and paper-thin slices of roast beef are a match made in summer heaven. (Of course, I hope you make this sandwich all year long!)
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, sliced in half, peeled, and cut into thin half-moon rounds
  • 2 tablespoons basil pesto
  • 2 tablespoons light mayonnaise
  • 4 ciabatta rolls, sliced in half
  • 8 mint leaves, torn into pieces
  • 8 ounces thinly sliced roast beef
  • ½ avocado, peeled and thinly sliced
  • ¾ to 1 cup arugula
  1. Heat the oil in a large nonstick skillet over medium-low heat. Add the onions and cook, stirring frequently, until golden, about 20 minutes. Adjust the heat if the onions begin to burn.
  2. Meanwhile, place the pesto and mayonnaise in a small bowl and stir to combine. Spread the pesto mayo evenly over both halves of each ciabatta roll.
  3. Place the ciabatta halves on a work surface. Top the bottom half of each roll evenly with the mint leaves, roast beef, caramelized onion, avocado, and arugula. Close each sandwich, secure with a toothpick and serve. Or wrap and bring to a picnic or pack in a lunchbox.
Nutrition Information
Serving size: 1 sandwich Calories: 460 Fat: 18g Saturated fat: 3g Carbohydrates: 54g Sugar: 4g Sodium: 700mg Fiber: 4g Protein: 21g Cholesterol: 36mg
Recipe by Lizs Healthy Table at