Garlic & Herb Roast Beef Sandwiches and French Style Potato Salad
 
Ingredients
  • For the sandwiches:
  • 4 ciabatta rolls split in half
  • 4 TB coarse-grained mustard
  • 12 slices rare roast beef
  • Salt
  • 12 slices Cabot Creamery Garlic and Herb Cheddar
  • 1 cup baby greens such as arugula or Mizuna
  • For the potato salad:
  • 28 oz. mixed baby potatoes
  • 1 cup chopped fresh shallots or red onion
  • 1 cup chopped flat-leaf parsley
  • 1 tsp. coarse-grained mustard
  • ⅓ cup apple cider vinegar plus more for sprinkling
  • ½ cup extra-virgin olive oil
  • Pinch sugar
  • Salt and pepper to taste
Instructions
  1. To make the sandwiches, spread one tablespoon of coarse-grained mustard on the top and bottom of one of the rolls. Place three slices of roast beef on the bottom of the roll and season with salt. Top the roast beef with three slices of cheddar. Add ¼ cup greens on top of the cheddar and cover with top of roll. Repeat with the remaining three rolls.
  2. For the potato salad, place the potatoes in a medium saucepan and cover with cold, salted water.
  3. Bring water to a boil, then turn down heat and simmer until potatoes are cooked through, ten to twenty minutes depending on size.
  4. Drain potatoes and poke with a fork or knife. Sprinkle vinegar over the hot potatoes.
  5. As soon as potatoes are cool enough to handle, cut into bite-sized pieces and place in a large serving bowl.
  6. In a smaller bowl, whisk together the mustard, sugar and vinegar.
  7. While whisking, slowly add the olive oil to the mustard and vinegar mixture to create an emulsion.
  8. Pour the dressing over the still-warm potatoes and add the parsley and shallots.
  9. Toss to combine and season with salt and pepper.
Notes
Sprinkling vinegar over the hot potatoes adds a boost of flavor.
Nutrition Information
Serving size: Serves four
Recipe by West of the Loop at https://www.westoftheloop.com/2014/07/02/picnic-fare-garlic-herb-roast-beef-sandwiches-mayo-potato-salad/