Paired with a Stout
I’m keeping things super simple and quick today. Yay for Friday being all about the easy things in life! Zach and I are sandwich obsessed. It’s a good thing I don’t have an allergy to gluten because I’d probably miss a good loaf of bread most of all.
The farmer’s market in our new town is incredible. I may have mentioned this before. There are two vendors selling fresh bread, and I have been going absolutely crazy over it. The first week we got pumpernickel, and I’m not talking about the Americanized version of pumpernickel. This pumpernickel was the traditional kind you would find on the streets of Germany. Let’s just say it didn’t last very long.
The second week we stuck to more artisan-style breads, which are equally as amazing! If I was even planning on attempting to go on a low-carb diet, that flew right out the window the moment I stepped foot in the farmer’s market. Ugh, I hate it when that happens.
These roast beef sandwiches with horseradish mustard are one of my favorite sandwiches to make at the beginning of the week. I know, this recipe is super simple, but I still had to share. While the fresh bread makes these sandwiches, the creamy horseradish mustard is a close second. It’s all about the spreads and sauces when it comes to sandwiches in my book, and this one does not disappoint.
As we are approaching the start of school again (can you believe it!?), these sandwiches must make it into your daily routine at some point. Pair them with a stout. A stout will really compliment the roast beef and horseradish! Have a wonderful weekend everyone, and I’ll see you on Sunday! xo
- 2 tablespoons prepared horseradish
- 2 tablespoons dijon mustard
- 2 tablespoons mayo
- salt and black pepper
- 1 loaf French baguette
- 2 cups fresh baby arugula
- 1 large cucumber sliced
- 10 slices roast beef
- In a small bowl, fold together the horseradish, dijon mustard, mayo and a dash of salt and black pepper. Set aside.
- Slice the baguette in half lengthwise. Spread the horseradish sauce on top and then layer on the arugula, cucumber and roast beef.
- Cut the loaf in 6 equal pieces and serve immediately or wrap and eat throughout the week!