From the creative mind of Chef Regina Mehalick, this healthy recipes uses fresh ingredients and delicious Rye-Ola bread that makes it perfect for your next party.

Roast Beef and Tarragon Tomato Salad on Pumpernickel Rye-Ola

Ingredients

  • Pumpernickel Rye-Ola Bread
  • High Quality Mayonnaise & Dijon Mustard
  • Roast Beef
  • Nasturtium leaves
  • Tomatoes
  • Tarragon Vinegar
  • Spicy or Red Kale Microgreens

Instructions

• Slice tomatoes and marinate in tarragon vinegar for at least 20 minutes.

• Spread a slice of Pumpernickel Rye-Ola bread completely with Dijon mustard and then top that with a thin layer of high quality mayonnaise (this cuts the sharpness of the Dijon just a bit).

• Shingle or ribbon the roast beef across the top of the condiments.

• Cover with a single layer of nasturtium leaves. Then top with sliced, marinated tomatoes.

• Garnish with a spicy mix microgreen or red kale micro greens.

http://rubschlagerbreads.com/roast-beef-tarragon-tomato-salad-pumpernickel-rye-ola/