Roast Beef Sandwich with Cranberries
Aug 23, 2009 Beef, Sandwiches, Yummy
This… sandwich… is… amazing.
I found the recipe for this sandwich in the August Issue of Bon Appetit. It sounded good, but I put off making it for some crazy reason that I can’t remember now. I don’t know what to say about it except that it is absolutely delicious. If you like roast beef sandwiches you will love it. Ever since I had it earlier today I’ve been dreaming about tomorrow at lunch when I get to have another one.
The flavor combination is amazing. Dijon mustard, cranberry sauce, and red onions all top roast beef, and the toppings sort of melt together and I could have sworn I heard them singing from inside my mouth. The recipe in Bon Appetit calls for whole grain Dijon mustard, but I didn’t want to buy any since I already had regular Dijon mustard, and the sandwich was still amazing. I also added a slice of muenster cheese, which really added to the flavor and made it just a tad sweeter. I also used spring mix instead of watercress. I’ll go ahead and give you the version from Bon Appetit though, because I really don’t think you could go wrong with what they say to do.
Roast Beef Sandwiches with Whole Grain Mustard and Cranberries
Ingredients
1/4 cup whole grain Dijon mustard
1/4 cup low-fat mayonnaise
6 ciabatta rolls or mini baguettes, split horizontally
6 1/4-inch-thick slices rare roast beef (from deli counter)
Fine sea salt
6 tablespoons canned whole-berry cranberry sauce
1 small red onion, thinly sliced
1 large bunch watercress, thick stems trimmedPreparation
Mix mustard and mayonnaise in small bowl to blend. Spread mustard mixture over both cut sides of ciabatta rolls. Place 1 slice roast beef atop mustard mixture on bottom side of each roll; sprinkle with sea salt and ground black pepper. Top each with 1 tablespoon cranberry sauce, red onion slices, and watercress sprigs. Cover with roll tops and serve.
If you think this looks good, try it immediately. You will wonder why you didn’t try it sooner if you wait.
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