"Even if you never make this sandwich, you want to know about this sauce: a beautiful mild, bitter sauce showing the subtler side of walnuts," says Luca chef Isaac McHale.
"It's a bit of an Italian classic and it reminds me of the background flavours of parmesan; a tiny bit of cooked garlic, olive oil and a little horseradish tie it all together. It's a great sauce for bollito misto or as an alternative sauce for vitello tonnato, or just something to serve with cold roast pork, lamb or beef the day after a big roast."
At Luca, McHale serves these rolls with brined ox tongue; we've used corned beef.
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