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Castle Wood Reserve® Angus Seasoned Roast Beef, Horseradish Cream, And Spinach Croissant Sandwich

Castle Wood Reserve brand logo

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Ingredients

for 2 servings

Pickled Onions

  • 1 cup red wine vinegar (240 mL)
  • 2 tablespoons sugar
  • ½ cup water (120 mL)
  • 1 red onion, thinly sliced

Horseradish Cream

  • 1 cup sour cream (245 g)
  • ⅓ cup horseradish (85 g)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 5 dashes hot sauce

Assembly

  • 2 large croissants
  • 4 tablespoons olive tapenade
  • 2 slices swiss cheese
  • 3 tablespoons marinated tomatoes
  • 10 slices Castle Wood Reserve® Angus Seasoned Roast Beef
  • 1 cup baby spinach (40 g)
  • 2 cherry tomatoes, for garnish
  • gherkin, for garnish

Nutrition Info

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    Calories 333
    Fat 20g
    Carbs 27g
    Fiber 3g
    Sugar 19g
    Protein 7g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350ºF.
  2. Pickled red onions: In a small saucepan, combine red wine vinegar, sugar, and water. Stir and bring to a boil. Turn off the heat. Pour the vinegar mixture over the red onions in a heat resistant bowl and let sit uncovered to cool for at least 15 minutes.
  3. Horseradish cream: In a small bowl, mix together sour cream, horseradish, kosher salt, pepper, and hot sauce.
  4. Assembly: Slice croissants in half and place on a parchment-lined baking sheet. On the top croissant half, spread the olive tapenade and place on the Swiss cheese and marinated tomatoes. On the bottom croissant half, spread 2 tablespoons horseradish cream and top with 5 slices Castle Wood Reserve® Angus Seasoned Roast Beef. Repeat with the other croissant.
  5. Bake open-face for 10 minutes. Remove from the oven and top each sandwich with ¼ cup pickled red onion and ½ cup (20 G) baby spinach. Close the sandwich. Serve with a skewered tomato and gherkin for garnish.
  6. Enjoy!

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