YIELD: 24 servings
|1½ cups||extra virgin olive oil|
|⅔ cup||red wine vinegar|
|⅓ cup||chopped fresh parsley|
|3 Tbsps.||coarsely chopped cilantro leaves|
|1 tsp.||minced garlic|
|½ tsp.||ground cumin|
|½ tsp.||black pepper|
|6 oz.||drained canned black beans, chopped|
|¼ tsp.||liquid smoke|
|2 cups||chimichurri sauce|
|24||(5" each) round French rolls|
|3½ cups||black-bean aïoli|
|48||(1½ oz. each) slices Gouda cheese|
|24||Philly-style beef sandwich steaks|
|salt and pepper, to taste|
|12 oz.||mixed greens|
For chimichurri sauce: In bowl, mix ingredients until blended. Cover and set aside.
For black-bean aïoli: In bowl, mix ingredients until thoroughly blended. Cover and refrigerate.
For club sandwiches, per order: Brush 1 tsp. chimichurri sauce on each cut side of roll. Brown cut sides on griddle.
Spread cut side of top half of roll with 2 Tbsps. black-bean aïoli. Place 2 slices Gouda on bottom half of roll and melt in salamander.
Place 1 portion beef on hot oiled griddle. While cooking, drizzle with 2 tsps. chimichurri sauce; season with salt and pepper. Cook until beef is done, breaking up with spatula.
Scoop beef onto bottom roll half. Top with 2 tomato slices, 4 pickle slices and ½ oz. lettuce mix. Cover with top roll half, aïoli side down. Grill or brown on both sides in panini press or on a flat-top griddle, using a flat weight to compress the sandwich. Plate and serve.
Recipe and photo: the National Cattlemen's Beef Association