Makes 10 sandwiches
- 20 slices granary bloomer
- 1100g Bavette steak, sliced
- 600g sliced tomatoes
- 150g coarse grain mustard
- 250g horseradish mayonnaise
- 100g picked watercress
- 100g baby spinach, washed
Spread mustard on one side of a piece of bread.
Spread horseradish mayo on one side of the other piece of bread.
Place sliced beef on the mustard bread and top with sliced tomato, watercress and spinach.
Place top layer of bread on sandwich and toast if required.