Slices of savory beef tenderloin, layered with slices of Saint André cheese, luscious fig jam and peppery arugula tucked into an Italian roll, smeared with a touch of horseradish sauce providing a gentle kick. This sandwich gathers so many tastes and textures it’s hard for your tastebuds to keep up!
Sandwiches are often underwhelming but there is no need for this to be the case. We recently had friends over for dinner and had leftover a generous portion of beef tenderloin. Inspiration was at hand.
Start by cutting the tenderloin into thin slices then layer on the bottom half of a crusty Italian roll. Top with one of our favorite cheeses Рa nutty, creamy Saint Andr̩ cheese. Smear on a generous dollop of fig jam. A handful of arugula is added followed by a brush of horseradish sauce on the other half of the roll.
Close it up then brush the roll with a bit melted butter. Wrap it up and bake just until the cheese is soft and the roll is warm.
Nothing underwhelming here, not at all.
Sandwich of Beef Tenderloin, Fig and Arugula
1 large crusty Italian roll
¼ to ⅓ pound sliced beef tenderloin or roast beef
2 to 3 slices of Saint André cheese
1-½ tablespoons fig jam
¼ cup arugula
2 teaspoons creamy horseradish sauce
1 to 2 tablespoons melted butter
Using a serrated knife, cut the roll in half. If the roll is extra thick, pull out a bit of the soft bread to make room for the filling. Layer the slices of beef across the bottom half of the roll.
Place the Saint André cheese on top of the beef.
Spread the fig jam over the cheese and top with the arugula.
Spread the horseradish sauce on the top half of the roll. Brush the roll with the melted butter and wrap up the sandwich in foil. Place the sandwich of a baking sheet and bake in a 350-degree oven for 8 to 10 minutes to soften the cheese and warm the roll.
Slice and serve warm. Makes one large sandwich.
Sandwich of Beef Tenderloin, Fig and Arugula
Equipment
- Baking sheet
Ingredients
- 1 large crusty Italian roll
- ¼ to ⅓ pound thinly sliced beef tenderloin or roast beef
- 2 to 3 slices Saint André cheese
- 1-½ tablespoons fig jam
- ¼ cup arugula
- 2 teaspoons creamy horseradish sauce
- 1 to 2 tablespoons melted butter
Instructions
- Using a serrated knife, cut the roll in half. If the roll is extra thick, pull out a bit of the soft bread to make room for the filling. Layer the slices of beef across the bottom half of the roll.
- Place the Saint André cheese on top of the beef.
- Spread the fig jam over the cheese and top with the arugula.
- Spread the horseradish sauce on the top half of the roll. Brush the roll with the melted butter and wrap up the sandwich in foil. Place the sandwich of a baking sheet and bake in a 350-degree oven for 8 to 10 minutes to soften the cheese and warm the roll.
- Slice and serve warm.
