Sandwich of Beef Tenderloin, Fig and Arugula
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!
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.