Ingredients
Rye bread – 2 slices
Roast Beef – thinly sliced rare
Slice of colby cheese
Sliced Tomato
Honey Dijon mustard
2 tbls Mayonnaise
3 tbls Chives
3 tbls Parsley
1 Green apple
2 small Carrots
2 cups Cabbage, thinly sliced
2 Spring onion
Method
Sandwich
Spread a thick layer of Dijon mustard on both slices of Rye bread. Place two to three thinly sliced pieces of roast beef on each piece of bread. With a serrated knife thinly slice a tomato and layer on top of the beef.
Add one slice of colby cheese on top of the layered tomato and beef. Add salt and pepper to taste. Place open sandwiches onto an oven tray under the grill for one to two minutes or until the cheese is melted and browning slightly.
Coleslaw
Finely chop into thin strips the green apple (remove the core) cabbage, carrots, spring onion, chives and parsley. Mix together with good mayonnaise. Add salt and pepper to taste and serve on the side.
