Name: Roast beef and herbed cream cheese rolls
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1/3 cup (80g) extra-light spreadable cream cheese; 1 tablespoon finely chopped fresh chives; 2 teaspoon finely chopped fresh dill; salt and pepper, to taste; 2 multigrain rolls (100g); 2 teaspoon dijon mustard; 4 slice rare roast beef (80g); 6 slice canned beetroot (80g); 1 tomato (150g), sliced thinly; 20 gram rocket leaves

Ingredients

1/3 cup (80g) extra-light spreadable cream cheese

1 tablespoon finely chopped fresh chives

2 teaspoon finely chopped fresh dill

salt and pepper, to taste

2 multigrain rolls (100g)

2 teaspoon dijon mustard

4 slice rare roast beef (80g)

6 slice canned beetroot (80g)

1 tomato (150g), sliced thinly

20 gram rocket leaves

Method

1.Combine cream cheese and herbs in a small bowl; season to taste.

2.Split rolls in half. Spread roll bases with cheese mixture; spread tops with mustard.

3.Sandwich rolls with beef, beetroot, tomato and rocket.

You could use pastrami, shaved turkey or chicken breast instead of the beef.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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