Roast Beef Sandwich with Onion Confit and Havarti
4 multigrain rolls, split in half or a multigrain loaf, sliced
4 tsp (20 mL) soft butter
1 tbsp (15 mL) Dijon mustard
2/3 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
Lay out open rolls on work surface. 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. Cut each sandwich in half and serve immediately, or seal in containers and refrigerate, to take on a picnic.
Barbecued Steak with Spinach, Apples and Aged Canadian Provolone
Replace roast beef with 4 steaks (boneless strip loin, rib eye, tenderloin, etc.) and Havarti with Aged Provolone. Barbecue steaks 3 to 5 minutes on first side then turn and continue cooking until desired doneness. Place spinach on steaks, dividing evenly, add thin slices of apple and top each steak with a slice of cheese. Cook 3 to 4 minutes or until cheese is melted. Serve immediately with onion confit and a papillote of potatoes.
Complementary Wines: Beer: Stout, Bloody Mary, Marsanne, Merlot, Petit Syrah
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