Roast beef and blue cheese made a hearty teatime sandwich in Black and Blue Roulades.
Black and Blue Roulades
2014-11-14 00:00:52
Yield: 14 slices • Preparation: 20 minutes
Ingredients
- 2 (9½-x-7-inch) honey wheat flatbreads, such as Joseph’s Flatbread
- 1 tablespoon butter, softened
- 6 thin slices deli roast beef, such as Boar’s Head London Broil
- 4 leaves green leaf lettuce
- ⅓ cup chopped tomato
- ⅓ cup chopped cucumber
- ⅓ cup chopped red bell pepper
- ⅓ cup blue cheese crumbles
- 1 recipe Red Wine Vinaigrette (recipe follows)
Instructions
- Place flatbreads on a cutting board. Spread one side of each flatbread with softened butter. Place roast beef slices on top of butter, creating a level surface. Arrange lettuce leaves on top of roast beef. Scatter tomatoes, cucumber, bell pepper, and cheese crumbles evenly over lettuce. Drizzle with Red Wine Vinaigrette.
- Starting at short end of each flatbread, roll up evenly, firmly encasing ingredients and ending with seam side down. Using a sharp, serrated knife, cut roulade into 7 (¾-inch) slices, discarding ends. Serve slices immediately.
Notes
- Roulades can be made 1 hour in advance, left whole, wrapped in plastic wrap, and refrigerated. Slice before serving.
TeaTime Magazine https://teatimemagazine.com/
Red Wine Vinaigrette
2014-11-14 00:20:40
Yield: 2/3 cup
Preparation: 10 minutes
Ingredients
- ¹⁄³ cup red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon minced shallot
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¹⁄³ cup olive oil
Instructions
- In a small bowl, combine vinegar, sugar, Worcestershire sauce, shallot, salt, and pepper, whisking well. In a slow, steady stream, add olive oil, whisking constantly until incorporated.
Notes
- Vinaigrette can be made a day in advance and refrigerated, covered. Let come to room temperature before using.
TeaTime Magazine https://teatimemagazine.com/
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