Ingredients
8 slices Rudolph’s Bavarian Rye Bread,
75g blue cheese crumbled,
1/3 cup mayonnaise,
1/4 tsp. smoked paprika,
300g Brandt Roast Beef,
1 tbsp. of butter,
1 cup Baby Kale or Baby Arugula
Direction
In a small mixing bowl blend the crumbled blue cheese, smoked paprika and mayonnaise together; set aside. Sandwich assembly; set out 8 slices of Rudolph’s Bavarian Rye Bread and lightly butter each slice. Spread the blue cheese mayonnaise on 4 of the slices. Layer 75g of Brandt Roast Beef on top of the mayonnaise, place a 1/4 cup of the greens on top of the Brandt Roast Beef. Top each sandwich off with a slice of Rudolph’s Bavarian Rye Bread. Place on a cutting board and cut in half. Repeat to make additional sandwiches.
