Umami Roast Beef Sandwich

September  6, 2014
Author Notes

This sandwich earns it's name from the the umami rich ingredients used to make it. Substitute any deli meat you prefer or even make this into a burger. Since the tapenade and miso mayo are salty try the sandwich before adding additional salt. —

  • Makes 4 sandwiches + extra tapenade
  • Umami Tsunami Sandwich
  • 8 tomato slices (1/2 inch thick)
  • 2 tablespoons mayo
  • 2 teaspoons white miso paste
  • 4 red onion slices (1/4 inch thick with rings kept intact)
  • 8 tablespoons shiitake mushroom tapenade (see recipe below)
  • 1 ounce baby arugula leaves
  • 8 slices bread (toasting optional)
  • 4 slices sharp cheddar
  • 1 pound sliced roast beef
  • Shiitake Mushroom Tapenade
  • 4 ounces shiitake mushrooms chopped
  • 1 teaspoon garlic minced
  • 4 ounces kalamata olives pitted
  • 1 tablespoon capers
  • 2 teaspoons lemon juice
  • 1 teaspoon anchovy paste
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon dijon mustard
  • 1/8 cup olive oil + 2 teaspoons
In This Recipe
  1. Umami Tsunami Sandwich
  2. Preheat oven to 425 degrees. Roast the tomatoes on a parchment-lined baking sheet brushed with oil for 30 minutes, or until tomatoes slightly brown.
  3. Combine the mayo and miso paste. Mix well.
  4. Heat a large nonstick skillet on high heat. Add the onion slices once the pan is very hot and cook about 1-2 minutes per side till caramelized but still retain a crunchy texture.
  5. Assemble the sandwiches. Spread 2 tbsp tapenade on one slice of bread. Add 1/4 pound roast beef, one slice cheese, two slices tomato and 4 onion rings. Spread 1 tsp miso mayo on the other additional slice of bread. Assemble remaining sandwiches.
  1. Shiitake Mushroom Tapenade
  2. Add 2 teaspoons of olive oil to a 12 inch skillet. Over high heat saute the mushrooms till browned. Add the garlic and cook an additional 30 seconds until fragrant.
  3. Combine all the ingredients in a food processor and pulse until a coarse texture.
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