Roast Beef Club

Roast Beef Club
Photo by Quentin Bacon


  • 4 pickle spears
  • 1 ounce crumbled blue cheese
  • 12 slices whole-grain bread, cut into 3 1/4-inch circles and lightly toasted
  • ½ pound thinly sliced roast beef
  • 8 large basil leaves
  • 4 tablespoons jarred tomato chutney
  • ½ cup watercress sprigs

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. Serv...

View full recipe at My Recipes


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