YIELD: 24 servings
| Chimichurri Sauce: | |
|---|---|
| 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 |
| 1 tsp. | salt |
| ½ tsp. | ground cumin |
| ½ tsp. | black pepper |
| Black-Bean Aïoli: | |
| 2½ cups | mayonnaise |
| 6 oz. | drained canned black beans, chopped |
| ¼ tsp. | liquid smoke |
| Club Sandwiches: | |
| 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 | |
| 48 | tomato slices |
| 96 | pickle slices |
| 12 oz. | mixed greens |
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For chimichurri sauce: In bowl, mix ingredients until blended. Cover and set aside.
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For black-bean aïoli: In bowl, mix ingredients until thoroughly blended. Cover and refrigerate.
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For club sandwiches, per order: Brush 1 tsp. chimichurri sauce on each cut side of roll. Brown cut sides on griddle.
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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.
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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.
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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
