Chinese Tomato Shrimp Soup. Enchiladas Vera Cruz. Spicy Gingered Asian Slaw with Salmon. No one needs to know these dishes began with a can of soup, a store-bought roast chicken, and deli cole slaw. With this book, cooks can discover the quick trick of pairing freshly prepared purchased items and pantry staples to produced such specialties. It is chock-full of more than 200 great spur-of-the-moment recipes for hors d'oeuvres, entrees, biscuits and breads, and desserts fashioned from
Thinly sliced roast beef is easy to find and much improved with wasabi, a dry magical powder (just add water). It also compliments the peppery arugula.
Servings: 4
1 tablespoon dried wasabi powder*
1/2 cup mayonnaise
4 crusty Italian sandwich rolls, split
1 pound thinly sliced roast beef (preferably fresh cut from the deli section of a better grocery store)
Salt and freshly milled pepper
1 bunch arugula
Hydrate the wasabi: In a small bowl, stir together the wasabi and 1 tablespoon of water.
Make the spread: In another small bowl, stir together the mayonnaise and the wasabi.
Make the sandwiches: Spread the rolls with the wasabi mayonnaise. Layer on the roast beef, and season with salt and pepper to taste. Top with the arugula, and serve.
*Wasabi powder is a classic ingredient that we keep on hand at all times. It will last a long time and can be used to spice up many sauces. Try stirring just a little into sour cream or heavy cream for an instant wasabi cream sauce that's great on top of fish or chicken.
