Roast Beef, Tomato, and Red Onion Sandwich with Peppery Balsamic Vinaigrette Sauce

Ingredients

• 2 bunches arugula 
• 12 servings peppery balsamic vinaigrette sauce 
• 12 servings marinated pepper-crusted beef tenderloin thinly sliced
• 48 ounce loaves crusty bread french cut in half, horizontally
• 2 medium onions red thinly sliced
• 3  to 4 tomatoes sliced

Equipment

Directions

1. Drizzle about 2 tablespoons Peppery Balsamic Vinaigrette Sauce on bottom half of each loaf of bread.
2. Layer tenderloin slices, onions, tomatoes, and arugula over sauce; drizzle with remaining sauce. Cover with bread tops.
3. Cut each sandwich into 4 pieces.