For this roast beef sandwich recipe, don't go too crazy with the cranberry sauce or the sandwich will get too sweet. The mustard helps balance that out.
Recipe information
Yield
makes 6 Servings
Ingredients
1
/4 cup whole grain Dijon mustard
1
/4 cup low-fat mayonnaise
6
ciabatta rolls or mini baguettes, split horizontally
6
1/4-inch-thick slices rare roast beef (from deli counter)
Fine sea salt
6
tablespoons canned whole-berry cranberry sauce
1
small red onion, thinly sliced
1
large bunch watercress, thick stems trimmed
Need to make a substitution?
Preparation
Mix mustard and mayonnaise in small bowl to blend. Spread mustard mixture over both cut sides of ciabatta rolls. Place 1 slice roast beef atop mustard mixture on bottom side of each roll; sprinkle with sea salt and ground black pepper. Top each with 1 tablespoon cranberry sauce, red onion slices, and watercress sprigs. Cover with roll tops and serve.