A week or so ago I picked up some really nice looking sliced roast beef at a local farm market with the idea to make a couple of tasty sandwiches for our lunch. I finally got around to it. I had bought some ficelle breads/rolls to use, but we ended up eating them with something else, so when I saw these lovely sandwich naan in the shops the other day I thought they would work perfectly. We love naan bread.
This roast beef was really delicious. It came from a local supplier and I would buy it again. It wasn't too salty and had a really lovely rich beef flavour. I chose to make a dressing of garlic mayo and creamy horseradish to spread on the breads. Horseradish and roast beef always work beautifully together. You could also add some pepper jelly or even olive bruschetta to add even more interest.
Rocket adds a lovely base of greenery which works very well in a sandwich and with roast beef. I love it's peppery earthy flavour. You can use whichever green you enjoy.
Finally I chose to top with a slice of mild, creamy Havarti cheese. I didn't want to choose a cheese that would fight with the other ingredients and this blended in very well. Goats cheese or Boursin would also be nice.
Altogether this was one very delicious sandwich. I loved that there wasn't an abundance of bread drowning out all of the other flavours. Everything worked well together. I think I have found a new favourite sandwich!
- 2 slices sandwich Naan (I used these.)
- 2 TBS garlic mayonnaise
- 1/2 TBS creamy horseradish sauce
- 1/4 pound (4 ounces/113g) deli roast beef, good quality
- 1 sliced Havarti cheese
- a handful of fresh rocket leaves (baby arugula)
- Lay your two naan bread slices on a cutting board, bottom sides up. (You want the presentation side to show on the outside of the sandwich.)
- Whisk together the mayonnaise and the creamed horseradish until well combined. Spread half over each slice of Naan. (You can adjust the amounts according to personal taste.)
- Top one side with the rocket leaves. Be generous. (I really love rocket and so I like to add a lot.)
- Place the roast beef, ruffled, over top of the rocket leaves. (You can sprinkle some cracked black pepper over the beef.)
- Place the slice of cheese on top and then place the other slice of naan on top, mayo side down.
- Cut in half on the diagonal and serve. (I used a serrated knife to cut my sandwich in half and accompanied it with some potato chips.)
Pro Tip
Deli Style Roast Beef Sandwich
A delicious deli-style sandwich without the deli prices. Simple and quick to make.
Ingredients
- 2 slices sandwich Naan (I used these.)
- 2 TBS garlic mayonnaise
- 1/2 TBS creamy horseradish sauce
- 1/4 pound (4 ounces/113g) deli roast beef, good quality
- 1 sliced Havarti cheese
- a handful of fresh rocket leaves (baby arugula)
Instructions
- Lay your two naan bread slices on a cutting board, bottom sides up.
- Whisk together the mayonnaise and the creamed horseradish until well combined. Spread half over each slice of Naan.
- Top one slide with the rocket leaves. Be generous.
- Place the roast beef, ruffled, over top of the rocket leaves.
- Place the slice of cheese on top and then place the other slice of naan on top, mayo side down.
- Cut in half on the diagonal and serve.
Notes
You can amp this up by adding some caramelized onions or mixed olive bruschetta. Both are delicious. Pepper jelly is also very nice.
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Nothing says the holidays quite like a pan of soft buttery cookie bars studded with festive holiday colours. These easy cookie bars made with Pillsbury Christmas Sugar Cookies and Cookie dough come together in minutes and bake up thick, chewy, and perfectly sweet, making them an ideal treat for cookie exchanges, holiday parties, classroom celebrations or cozy afternoon festive tea parties.
The best part? No mixing, chilling or fussing with multiple batches of cookies. Simply press the dough into the pan, top with the Christmas cookies and then bake until golden and ready to slice into festive bars that are guaranteed to disappear quickly.
Whether you're looking for a last-minute holiday dessert or a fun baking project to do with the kids or grandchildren, these Christmas Cookie Bars deliver all of the flavours of Christmas with a fraction of effort involved.
When I first saw this cookie idea on The Kitchen Magpie I knew that it was something I wanted to try for myself. Hers were Halloween ones, but I was a bit late for that and all the Halloween sugar cookies were gone, but the shelves were filling up with Christmas variations and so I thought why not.
Oh how I wish my grandchildren lived closer to me. I just know they would really love them. The ones who do live close I never seen and I don't really think that the ones who live further away will be coming over any time soon. I could freeze them I know, and I just might. Or I could give them to Eileen to share with her friends. I know they would really enjoy them, and who wouldn't!
These are cute and very easy to make. A plain cookie dough is pressed into the bottom of a quarter sheet pan. (13 by 9 inches) and then decorative sugar cookie dough slices are placed over the base at even intervals, making for a really cute and adorable bar cookie.
Easy to make and incredibly tasty. The combinations are endless, depending on what is available in your area. I may try to do a version from scratch, using homemade doughs for those who do not have the readymade versions in their shops.
In any case I was really pleased with how these came out. They would be perfect for inclusion in Christmas Cookie boxes, or for Children's Christmas parties, or even for tucking into lunchboxes in the run up to the holiday.
Easy to make, cute designs, and so much fun! I hope you will give them a go!
- 16 ounces (454g) Pillsbury cookie dough (Eat or bake)
- 1 package of 20 precut Pillsbury Christmas Sugar Cookie dough
- You will also need a quarter sheet pan (13 by 9 inches) with a lip
- Preheat the oven to 350*F/180*C/gas mark 4. Line the cookie sheet with baking parchment. (This makes it easier to remove the baked bars.)
- Open your cookie dough base package. Place the dough (mine was cut into cookies already) evenly spaced over the lined baking sheet and press it out in an even layer to cover the cookie sheet completely, pressing it right into the edges and leaving no gaps. (You can use the bottom of a metal measuring cup to really make sure you get a smooth finish right into the edges.)
- Take the individual cookie cuts and place them evenly spaced over the dough in five rows of four cookies each, leaving space between each one. (Don't put them too close together, you want the sugar cookies not to run into each other.)
- Chill in the refrigerator for 15 to 20 minutes. (I didn't do this and had no problem.)
- Pop the chilled cookie sheet into the oven and bake for 18 to 20 minutes, until the dough is set and turning crisp around the edges and has started to pull away a bit. (They may still look a bit soft in the center, but they will firm up as they cool.)
- Leave to cool completely before cutting into bars to serve, making sure there is one sugar cookie in the center of each bar. (I used a pizza cutter.)
- Store in layers with waxed paper between them in an airtight container for up to 5 days, or freeze for longer storage.
Here are a few other cookies I like to bake for the holidays. I know Christmas is still a bit away but I always like to start early so that I don't have so much to do at the end of the time. That way I am not so rushed.
Viral Pillsbury Christmas Cookie Bars
These are so simple to make and so cute. A great addition to the Christmas Cookie tray.
Ingredients
- 16 ounces (454g) Pillsbury cookie dough (Eat or bake)
- 1 package of 20 precut Pillsbury Christmas Sugar Cookie dough
- You will also need a quarter sheet pan (13 by 9 inches) with a lip
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line the cookie sheet with baking parchment.
- Open your cookie dough base package. Place the dough (mine was cut into cookies already) evenly spaced over the lined baking sheet and press it out in an even layer to cover the cookie sheet completely, pressing it right into the edges and leaving no gaps.
- Take the individual cookie cuts and place them evenly spaced over the dough in five rows of four cookies each, leaving space between each one.
- Chill in the refrigerator for 15 to 20 minutes.
- Pop the chilled cookie sheet into the oven and bake for 18 to 20 minutes, until the dough is set and turning crisp around the edges and has started to pull away a bit.
- Leave to cool completely before cutting into bars to serve, making sure there is one sugar cookie in the center of each bar.
- Store in layers with waxed paper between them in an airtight container for up to 5 days, or freeze for longer storage.
Notes
I made two batches. One using double chocolate cookie dough for the base and snowmen sugar cookies on top. The other one I used Reeses peanut butter cookie dough for the base and topped with reindeer sugar cookies.
You can vary this according to whatever cookie dough you use.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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