Roast Beef & Provolone Grilled Cheese with Aioli

By ROB V – BURNABY, BC
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 Roast Beef  & Provolone Grilled Cheese with Aioli
  • Prep Time: 8
  • Total Time: 13
  • Servings: 1
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About this Recipe

Maple Leaf's natural selection's slow roasted beef and Horseradish and Wasabi Aioli are a match made in heaven. This Double Decker grilled cheese sandwich which also surrounds Provolone cheese, fresh Arugula lettuce and tomato slices is sure to please.

Ingredients

3 slices Dempster Whole Grains Canadian Century Grains Bread
80 g Maple Leaf's natural selections Shaved slow roasted beef
3 slices Provolone cheese
4 thin slices tomato
1 bunch fresh Arugula lettuce
4 tbsp soft butter
4 tbsp mayonaise-for Aioli
1 clove garlic- crushed-for Aioli
.5 tsp horseradish-for Aioli
.5 tsp wasabi-for Aioli
1 pinch salt
1 pinch ground pepper

Directions

Make Aioli. Mix mayo, wasabi, horseradish and crushed garlic in a small bowl until combined. On one piece of bread, spread 2 tbsp Aioli, add roast beef, Arugula lettuce. Add 1 piece of bread buttered both sides. Add cheese slices, tomato slices, salt, pepper and last piece of bread, buttered on the underside. Warm up a skillet on medium. Add 1 tbsp butter, melt, swirl until bottom of skillet is coated. Place sandwich in skillet, grill on both sides until golden and the cheese has melted. Take out of skillet, slice in half and plate. Use the other 2 tbsp Aioli as a garnish on your plate. (great for dipping)

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