Roast Beef Club

roast-beef-club Recipe
Quentin Bacon
Tomato chutney and watercress make the Roast Beef Club worthy of its title.
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Yield:

Makes 4 servings (serving size: 1 sandwich and 1 pickle)

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 286
Fat 8 g
Satfat 3 g
Monofat 2 g
Polyfat 1 g
Protein 25 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 48 mg
Iron 3 mg
Sodium 650 mg
Calcium 121 mg

Ingredients

12 slices whole-grain bread, cut into 3 1/4-inch circles and lightly toasted
4 tablespoons jarred tomato chutney
1/2 pound thinly sliced roast beef
1/2 cup watercress sprigs
8 large basil leaves
1 ounce crumbled blue cheese
4 pickle spears

Preparation

1. Place 4 bread circles on a work surface, and top each with 1 slice of roast beef; spoon 1/2 tablespoon tomato chutney on top. Add 1 sprig watercress; top with 1 basil leaf, 1 teaspoon blue cheese, and a bread round.

2. Repeat the layer one more time, and top with remaining 4 bread rounds. Serve each club with a pickle spear.

Note:

Lori Powell,

July 2010
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