Recipe: Roast Beef and Roquefort Stack with Horseradish Mayonnaise

ROAST BEEF AND ROQUEFORT STACK

FOR THE HORSERADISH MAYONNAISE:
1/4 cup reduced-fat mayonnaise
1 tablespoon prepared horseradish
1/4 teaspoon fresh ground black pepper
FOR THE SANDWICHES:
4 sourdough English muffin, split in 3 layers/toasted
16 leaves arugula
2 ounces Roquefort or other blue cheese, cut into 4 slices
1 tomato, cut into 4 slices
12 ounces sliced lean roast beef

Combine first 3 ingredients until blended.

Spread each bottom portion of muffin with 1 tsp. horseradish mayonnaise. Top with 2 arugula leaves, a slice of Roquefort and tomato. Top each with middle section of muffin. Arrange 2 more leaves of arugula and 1/4 of the roast beef on top of each. Spread with 2 tsp. horseradish mayonnaise. Top each with final English muffin section.

Test kitchen tip:
To slice thick English muffins, use a bagel slicer, instead of a knife. This is the easiest and safest way to get the three even pieces needed for our roast-beef stack, above.

Servings: 4
Source: First Magazine; September 13, 1999