Recipes

The Blue Blood Sandwich

Makes 12 sandwiches

The Blue Blood Sandwich

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Roast beef, arugula, and fig with Blue cheese. Classy.

Ingredients
  • 1 fennel bulb
  • 3 tablespoons whipped cream cheese
  • 4 tablespoons fig jam
  • 1/4 cup Rosenborg® Crumbled Blue Cheese
  • 1 cup arugula
  • 24 ounces sliced filet
  • 12 small brioche or soft rolls
Directions

1. Blend cream cheese with fig jam, then fold in Blue cheese; set aside.

2. Pull off tough outer leaves of fennel. Thinly slice and soak in cold water until ready to use.

3. Cut open buns and place on counter. Spread cream cheese on top and bottom of buns.

4. Drain and pat fennel dry. Add a few pieces to each bun. Top with a slice or two of filet. Add arugula, fig jam, and Castello-Rosenborg® Crumbled Blue Cheese. Place tops on sandwiches and keep in airtight containers or wrap individually in plastic wrap.

5. As you prepare this recipe, adopt an air of sophistication and arrogance.