Roast Beef Sandwiches with Red Cabbage and Blue Cheese Slaw
½ C. Mayonnaise
2 Tbsp. Heavy Cream
1 tsp. Coarse Ground Dijon Mustard
1 tsp. White Vinegar
Pinch of Kosher Salt
½ Small Head Red Cabbage, mandolin sliced
1 Bunch Fresh Curly Parsley, coarsely chopped
4 oz. Blue Cheese, crumbled
¾ lb. Thinly Sliced Roast Beef
Blue Cheese Slaw with Dressing (see above)
Canyon Bakehouse Heritage Style Whole Grain Bread
- Whisk the dressing ingredients together in a small mixing bowl and set aside.
- Assemble the sliced cabbage, chopped parsley and crumbled blue cheese in a large salad bowl and toss with the dressing.
- Assemble each sandwich on toasted bread with sliced roast beef and dressed slaw.
Prep: 20 min
Cook: 0 min