- 1 1/2 pounds cold rare roast beef, thinly sliced
- 8 slices country rye bread
- 2 large beefsteak tomatoes, thinly sliced
- 12 arugula leaves
- 1/2 cup Old Farmhouse Chutney
Makes 4 sandwiches.
Divide the roast beef evenly among 4 slices of rye bread. Top each portion with 2 or 3 tomato slices, 3 arugula leaves, and 2 tablespoons of chutney. Top with the remaining bread and serve.
Optional: add some sharp cheddar or Gorgonzola for an even heartier sandwich.
from The Stonewall Kitchen Cookbook