Roast Beef Sandwich with

For the Walnut Romesco: ½ cup walnuts, toasted 1⁄4 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

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. For the Aioli: Whisk mustard, salt, garlic and mayonnaise together in a medium bowl. For the Sandwiches: Spread garlic aïoli on bottoms of rolls; top with roast beef, homemade pickles, reserved romesco, and tops of rolls.