I've decided I'm long overdue to share something with you: my top Trader Joe's product, and the definitive recipe to go with it.
I've always loved the half-healthy, half-indulgent quality of the chain's Cilantro & Chive Yogurt Dip. It's wonderful spooned atop silvers of smoked salmon and thick-cut chips, blended with buttermilk for a unique dressing, or as a dip for carrots and celery. But I can't take credit for the hands-down best way to enjoy this: in a sourdough bread and roast beef sandwich. That brilliant idea goes to my best friend, who came up with this simple yet amazing combo when she didn't have any condiments in her refrigerator.
This sandwich, which contains items that can be found at all Trader Joe's stores, may not sound like anything special, but make no mistake — it's amazing. Want more proof? I've had it for lunch every day this week. For the recipe, read more.
If you aren't in proximity of a Trader Joe's market, fear not; you can create a similar spread by mixing 4 tablespoons whole Greek yogurt with 1 teaspoon each minced cilantro and chives. Season with garlic salt and pepper to taste.
4 tablespoons Trader Joe's Cilantro & Chive Yogurt Dip
4 large (about 7-inches wide) slices cracked wheat sourdough bread
2 vine-ripened tomatoes, sliced 1/2-inch thick
5 ounces (about 6 slices) seasoned roast beef
1/2 cup arugula, washed, rinsed, and tightly packed
- Using a butter knife, spread the yogurt-based dip evenly on one side of each slice of bread, being sure to cover all areas.
- Top two sourdough slices with tomato slices. Arrange roast beef slices in an overlapping pattern over the tomatoes. Scatter arugula atop roast beef evenly.
- Top with remaining two slices. Cut in half and enjoy immediately!
- Sandwiches, Main Dishes
- North American
- Serves 2