CASTLE WOOD RESERVE® ANGUS SEASONED ROAST BEEF, HORSERADISH CREAM, AND SPINACH CROISSANT SANDWICH RECIPE BY TASTY
Here's what you need: red wine vinegar, sugar, water, red onion, sour cream, horseradish, kosher salt, black pepper, hot sauce, large croissants, olive tapenade, swiss cheese, marinated tomatoes, Castle Wood Reserve® Angus Seasoned Roast Beef, baby spinach, cherry tomatoes, gherkin
Provided by Castle Wood Reserve
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350ºF.
- Pickled red onions: In a small saucepan, combine red wine vinegar, sugar, and water. Stir and bring to a boil. Turn off the heat. Pour the vinegar mixture over the red onions in a heat resistant bowl and let sit uncovered to cool for at least 15 minutes.
- Horseradish cream: In a small bowl, mix together sour cream, horseradish, kosher salt, pepper, and hot sauce.
- Assembly: Slice croissants in half and place on a parchment-lined baking sheet. On the top croissant half, spread the olive tapenade and place on the Swiss cheese and marinated tomatoes. On the bottom croissant half, spread 2 tablespoons horseradish cream and top with 5 slices Castle Wood Reserve® Angus Seasoned Roast Beef. Repeat with the other croissant.
- Bake open-face for 10 minutes. Remove from the oven and top each sandwich with ¼ cup pickled red onion and ½ cup (20 G) baby spinach. Close the sandwich. Serve with a skewered tomato and gherkin for garnish.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 53 grams, Fat 38 grams, Fiber 5 grams, Protein 13 grams, Sugar 25 grams
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