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

Name: Castle Wood Reserve® Angus Seasoned Roast Beef, Horseradish Cream, And Spinach Croissant Sandwich
Total time: 30
Yield: 2
Ingredients: 1 cup red wine vinegar; 2 tablespoons sugar; ½ cup water; 1 red onion, thinly sliced; 1 cup sour cream; ⅓ cup horseradish; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 5 dashes hot sauce; 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; 2 cherry tomatoes, for garnish; gherkin, for garnish

Recipe by Castle Wood Reserve from tasty.co

Lunch 30 Mins.

Ingredients

2 servings

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1 cup red wine vinegar
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2 tablespoons sugar
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½ cup water
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1 red onion, thinly sliced
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1 cup sour cream
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⅓ cup horseradish
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1 teaspoon kosher salt
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¼ teaspoon black pepper
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5 dashes hot sauce

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

Instructions

Preheat the oven to 350ºF.
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.
Horseradish cream: In a small bowl, mix together sour cream, horseradish, kosher salt, pepper, and hot sauce.
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.
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.
Enjoy!