Roast Beef Sandwiches with Spicy Roasted Tomato Jam

  • Cook Time
  • Prep Time
  • 8Servings


  • 2 pounds vine-ripened tomatoes, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 1/2 tablespoons EVOO
  • 1 1/2 tablespoons light brown sugar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 cup store-bought kalamata olive tapenade
  • 16 slices pumpernickel bread
  • 2 1/2 pounds deli-sliced roast beef
  • 1 large bunch watercress, tough stems removed


Position a rack in the upper third of the oven and preheat to 500 degrees . In a large bowl, combine the tomatoes, garlic, EVOO, brown sugar, crushed red pepper and salt. Spread onto a foil-lined baking sheet and roast until the liquid has evaporated and the tomatoes are slightly charred, about 25 minutes. Transfer the tomatoes to a bowl and stir in the tapenade.

Spread the tomato jam over 8 bread slices. Layer each with roast beef, watercress and a non-jammy bread slice.