Roast beef sandwich with Edmond Fallot Green Peppercorn Mustard

Sandwich with bavette and fresh vegetables - healthy dietIMG_7703


For 6 sandwiches :

  • 1/4 cup Edmond Fallot Green Peppercorn Mustard
  • 1/4 cup low-fat mayonnaise
  • 6 ciabatta rolls or mini baguettes, split horizontally
  • 6 1/4-inch-thick slices rare roast beef (from deli counter)
  • Fine sea salt
  • 6 tablespoons canned whole-berry cranberry sauce
  • 1 small red onion, thinly sliced
  • Edmond Fallot Gherkins
  • 1 large bunch watercress, thick stems trimmed


  1. Mix mustard and mayonnaise in small bowl to blend.
  2. Spread mustard mixture over both cut sides of ciabatta rolls.
  3. Place 1 slice roast beef atop mustard mixture on bottom side of each roll; sprinkle with sea salt and ground black pepper.
  4. Top each with 1 tablespoon cranberry sauce, red onion slices, Edmond Fallot Gherkins and watercress sprigs.
  5. Cover with roll tops and serve.
 This Recipe inspired by Jill Dupleix,

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