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Smoked Meat Sandwich and Cabbage Salad with Grapes https://www.metro.ca/userfiles/image/recipes/sandwich-bœuf-fume-salade-chou-raisins-5775.jpg PT15M PT10M PT25M
Cabbage Salad: make the vinaigrette by combining the oil, vinegar and honey. Add salt and pepper.In a bowl, put the sliced cabbage and mix in the grapes and parsley. Pour in the vinaigrette and set aside in a cool place.In a frying pan, brown the onion in the butter over medium-high heat until the onion turns golden.Warm the rye bread slices and spread with dijonnaise sauce.Garnish with onion slices and a thick layer of meat.Secure each sandwich with toothpicks.Serve with the cabbage salad and whole gherkins.
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sandwich 10 oz (300 g) eye of round pastrami 8 slices of Fred & Alice rye bread 4 Tbsp. (60 mL) commercially prepared dijonnaise sauce 1 onion, thinly sliced 2 Tbsp. (30 mL) butter To taste salt and pepper 2 cups (500 mL) seedless red grapes, cut in half fresh parsley, chopped to taste
Smoked Meat Sandwich and Cabbage Salad with Grapes

Smoked Meat Sandwich and Cabbage Salad with Grapes

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sandwich
  • 10 oz
    (300 g)
    eye of round pastrami
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  • 8
    slices of Fred & Alice rye bread
  • 4 Tbsp.
    (60 mL)
    commercially prepared dijonnaise sauce
  • 1
    onion, thinly sliced
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  • 2 Tbsp.
    (30 mL)
    butter
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  • cabbage salad

  • 0.500
    cabbage, thinly sliced
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1 Tbsp.
    (15 mL)
    white wine vinegar
  • 2 Tbsp.
    (30 mL)
    honey

  • To taste salt and pepper
  • 2 cups
    (500 mL)
    seedless red grapes, cut in half
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  • fresh parsley, chopped to taste
Imprimer ma sélection

Preparation

Cabbage Salad: make the vinaigrette by combining the oil, vinegar and honey. Add salt and pepper.

In a bowl, put the sliced cabbage and mix in the grapes and parsley. Pour in the vinaigrette and set aside in a cool place.

In a frying pan, brown the onion in the butter over medium-high heat until the onion turns golden.

Warm the rye bread slices and spread with dijonnaise sauce.

Garnish with onion slices and a thick layer of meat.

Secure each sandwich with toothpicks.

Serve with the cabbage salad and whole gherkins.

Source : Académie Culinaire

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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