Roast Beef Sandwich with Onion Confit and Havarti
- prep time 0 min
- total time 0 min
- serves 4
4 multigrain rolls, split in half or a multigrain loaf, sliced
4 tsp (20 ml) soft butter
1 Tbsp (15 ml) Dijon mustard
2/3 lb (300 g) roast beef, thinly sliced
1 cup (250 ml) baby spinach
4 thin slices Canadian Havarti
3 to 4 tbsp (45 to 60 ml) store-bought or homemade onion confit
Freshly ground pepper, to taste
1. Lay out open rolls on work surface.
2. Combine butter and Dijon mustard and spread on bottom halves. Divide beef evenly among sandwiches, top with spinach and cheese. Spread onion confit on top halves. Pepper to taste and close sandwiches.
3. Cut each sandwich in half and serve immediately, or seal in containers and refrigerate, to take on a picnic.
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