Smoked Ribeye Sandwich with Bresc Pesto di Basilico and Chipotle Salsa – A Luxurious Streetfood Lunch

Preparation method

A luxurious and flavorful sandwich with thinly sliced smoked ribeye, creamy dairy spread, and the deep herbal taste of cold-smoked Bresc Pesto di Basilico. The Bresc Chipotle Salsa adds a subtle smoky heat – perfect for a refined lunch or streetfood experience!

Cold-smoke the pesto for three hours. Mix the dairy spread with the salsa. Slice the ribeye into thin slices using a slicer. Spread the flatbread with the dairy spread and arrange the romaine lettuce leaves on top. Place the ribeye on the lettuce and drizzle with the cold-smoked pesto. Garnish as desired for the finishing touch.