Name: Roast Beef Sandwich with Onion Confit and Havarti
Yield: 4 servings
Ingredients: 4 multigrain rolls, split in half or a multigrain loaf, sliced; 4 tsp (20 ml) soft butter; 1 Tbsp (15 ml) Dijon mustard; ⅔ 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

Roast Beef Sandwich with Onion Confit and Havarti

Yields

4 servings

Use leftover roast beef to make this simple and delicious sandwich.

ingredients

multigrain rolls, split in half or a multigrain loaf, sliced

tsp (20 ml) soft butter

Tbsp (15 ml) Dijon mustard

⅔

lb (300 g) roast beef, thinly sliced

cup (250 ml) baby spinach

thin slices Canadian Havarti

to 4 tbsp (45 to 60 ml) store-bought or homemade onion confit

Freshly ground pepper, to taste

Ingredient Substitution Guide

directions

Step 1

Lay out open rolls on work surface.

Step 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.

Step 3

Cut each sandwich in half and serve immediately, or seal in containers and refrigerate, to take on a picnic.

beef
cheese
lunch
No-Cook
rice and grain

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Roast Beef Sandwich with Onion Confit and Havarti

ingredients

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