Ingredients

• For the Walnut Romesco:
  • ½ cup walnuts, toasted
  • ¼ cup olive oil
  • 2 teaspoon smoked paprika
  • ½ teaspoon ancho chile powder
  • 1 clove garlic, peeled
  • 1 roasted bell pepper, peeled and seeded
  • Kosher salt
  • Freshly ground black pepper, to taste
• For the Sandwich:
  • Garlic aïoli, for serving
  • 2 ciabatta rolls, halved lengthwise
  • ½ pound thinly sliced deli roast beef
  • Homemade pickles, for serving
• For the Garlic aïoli:
  • 2 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • 3 cloves garlic, mashed into a paste
  • 1 cup mayonnaise

Directions

1. For the Walnut Romesco: Combine toasted walnuts, oil, paprika, ancho chile powder, garlic, roasted bell pepper, salt, and pepper in the bowl of a food processor; purée until coarsely ground and set romesco aside.
2. For the Aioli: Whisk mustard, salt, garlic and mayonnaise together in a medium bowl.
3. For the Sandwiches: Spread garlic aïoli on bottoms of rolls; top with roast beef, homemade pickles, reserved romesco, and tops of rolls.

Notes