Wednesday, July 25, 2007

Roast Beef with Chutney on Rye

  • 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

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