• 3 small ripe tomatoes , halved
  • salt , to taste
  • fresh ground black pepper , to taste
  • 1 small Italian bread (12-inch)
  • 1/4 lb thinly sliced rare roast beef
  • 4 slices ripe brie cheese , chilled
  • 4 -6 lettuce leaves , rinsed and patted dry
  • Remoulade Sauce (use 1/4 cup)
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons whole grain mustard
  • 1 teaspoon tarragon vinegar
  • 1/4 teaspoon Tabasco sauce , to taste
  • 2 teaspoons tiny capers , drained and chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 scallion , very thinly sliced (3 inches green left on)
  • salt & freshly ground black pepper , to taste
  • 1 Preheat a grill or broiler, setting the rack 3 inches from the heat source.
  • 2 Grill or broil the skin side of the tomato halves until just slightly charred (15 minutes for the grill, 8 minutes for the broiler).
  • 3 Sprinkle the cut side of the tomatoes with salt and pepper.
  • 4 Set them aside.
  • 5 Halve the bread lengthwise and scoop out the inside, both top and bottom of the loaf.
  • 6 Spread each cut side of the bread with the Remoulade Sauce.
  • 7 Arrange the roast beef evenly over the bottom half, and lay the cheese diagonally over the meat.
  • 8 Top with the lettuce.
  • 9 Place the reserved grilled tomatoes on the top half of the bread, and mash them just slightly with a fork.
  • 10 Invert the top over the bottom half of the sandwich, cut it in half crosswise, and serve immediately.
  • 11 Remoulade Sauce:.
  • 12 Combine all the ingredients in a small bowl.
  • 13 Taste, and add more Tabasco, a drop at a time, if desired.
  • 14 Refrigerate, covered, until ready to use, up to 8 hours.
  • 15 Makes about 1 1/4 cups.
  • 16 U.
  • 17 S.
  • 18 A.
  • 19 Cookbook.