Roast Beef and Radicchio Sandwich

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The temperatures are mild, the sun beckons, and you get a lunch break.

What could be better than an al fresco meal?

Sharing the repast, of course.

For the time and effort you devote to making a picnic lunch for yourself you can double the ingredients and create a wonderful spread for two.

Sandwiches are the obvious choice. But if this is to be a pleasurable repast, not just refueling, add a little creativity to the menu.

Start with meat or chicken, either left over from dinner or from your supermarket deli. Then top with robust vegetables and a flavorful spread and you've got an appealing entree.

Possible combinations include sliced chicken breast with roasted pepper strips and chili-flavored mayonnaise; cold pork tenderloin slices with shredded cabbage and curried mayonnaise; or shredded pork shoulder mixed with salsa and mayonnaise.

Another delightful combination is roast beef with onion and arugula on a spread of blue cheese and mayonnaise. You can shorten morning preparation time by sauteing the vegetables the night before. You may use raw radicchio and onion, if you prefer.

Round out the meal with fresh strawberries, sugar and shaved chocolate. Pack all three in separate containers. To serve, dip the berries in sugar and/or chocolate.

Roast Beef and Radicchio Sandwich

Makes 2 servings.

Preparation time: 10 minutes

Cooking time: 8 minutes

1 tablespoon olive oil

1 small red onion, cut in thin wedges

1 small head radicchio, coarsely shredded

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon crushed dried oregano

1 tablespoon steak sauce

2 tablespoons crumbled blue cheese

2 tablespoons low-fat mayonnaise

2 flat rolls (ciabatta rolls), cut open

4 ounces thinly sliced roast beef

Heat oil in small skillet. Add onion and radicchio. Season with salt, pepper and oregano. Saute over medium heat for 5 to 8 minutes or until tender. Stir in steak sauce.

Blend cheese and mayonnaise in small bowl. Divide mixture between 2 rolls, spreading only on bottom halves. Add 2 ounces roast beef to each sandwich. Top each with half the radicchio mixture. Close sandwiches, pressing down.

Each serving (using roast beef from the deli counter) has: 290 calories; 11 grams total fat; 18 grams protein; 33 grams carbohydrates; 19 milligrams cholesterol; 460 milligrams sodium and 2.5 grams dietary fiber.

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Roast Beef and Radicchio Sandwich Recipe - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes