Roast Beef Sandwiches with Red Cabbage and Blue Cheese Slaw

Thin-sliced roast beef sandwiches and crunchy, sweet/salty slaw made with red cabbage, blue cheese and herbs in a creamy dressing.


  • 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



  1. Whisk the dressing ingredients together in a small mixing bowl and set aside.
  2. Assemble the sliced cabbage, chopped parsley and crumbled blue cheese in a large salad bowl and toss with the dressing.
  3. Assemble each sandwich on toasted bread with sliced roast beef and dressed slaw.

Difficulty: Easy

Prep: 20 min

Cook: 0 min

Servings: 4

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