Loin Roast Sandwich with Pesto and Red Pepper Mayo

Cashews add a sweet butteryness to traditional basil pesto, which plays perfectly off the punchy vinegary arugula salad. Though we’re always partial to the grill, you can easily sear your loin roast filets on a skillet and roast the red peppers in the oven. 

Serves: 4 




  • 1 15-22 oz. Campo Grande Loin Roast 
  • 4 sandwich rolls  
  • 6 Tablespoons mayonnaise  
  • 1 red bell pepper
  • 2 cloves garlic 
  • 2 oz. cashews 
  • ¼ extra-virgin olive oil 
  • 4 oz. basil 
  • 2 oz. parmesan cheese, finely grated 
  • 1 red onion, julienned  
  • 4 oz. arugula 
  • 1 Tablespoon white wine vinegar  
  • Salt
  • Freshly ground pepper 


  1. For the red pepper mayonnaise, drizzle garlic and red pepper with oil, season with salt and pepper, and wrap in aluminum foil. Heat grill to medium and cook for 40 minutes. Once peppers and garlic are cooked, let cool and blend with mayonnaise until smooth. 
  2. For the pesto, use a food processor or mortar and pestle to blend basil, parmesan, salt, and olive oil until smooth. 
  3. In a separate medium-sized bowl, mix arugula, onions, and vinegar. 
  4. Prepare the loin by slicing into 12 filets. Season with salt and pepper. 
  5. Using the grill, bring the heat up to high and cook the filets for 2 minutes on each side. Remove from heat and let rest for 3 minutes. 
  6. To build the sandwiches, spread the mayonnaise on the bread, top with the salad, 3 filets of loin roast, and finish with pesto. ¡Buen provecho! 

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