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Rosalind's Medium-Rare Roast Beef with Avocado and Tomato Mayo on Multigrain Makes 2 Sandwiches Rosalind Whelan, ACE Bakery's Administration Manager, came up with the idea for this delicious sandwich, which quickly made its way onto the café menu.
Ingredients 1 medium tomato, seeded and finely minced 2 Tbsp. (30 mL) mayonnaise 1½ tsp. (7.5 mL) Dijon mustard 2 tsp. (10 mL) minced fresh chives 4 slices multigrain bread 4 to 6 thin slices medium-rare roast beef ½ avocado, peeled, pitted, and thinly sliced kosher salt and freshly ground black pepper 2 to 4 leaves Boston lettuce (optional) Instructions In a small bowl, mix together the tomato, mayonnaise, mustard, and chives. Spread the mayonnaise mixture on one side of 2 slices of bread. Layer the roast beef over each bread slice, followed by the avocado slices. Season with salt and pepper and top with lettuce, if using, and the remaining bread slices. Cut each sandwich in half on the diagonal and serve.
This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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Multigrain |
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Organic Multigrain |
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