Corned Beef & Salad Roll

Corned Beef & Salad Roll


2 people made this

Using Kabee's Dad's Corned Beef Recipe, I filled and lightly toasted French Bread added salad and mayonnaise topped with blue cheese stuffed olives. Delicious.

Katch22 South Australia, Australia

Serves: 2 

  • 1 French Bread
  • 12 slices of Dad's Corned Beef (cook this the day before)
  • 2 tomatoes thinly sliced
  • 1 cup of shredded iceberg lettuce
  • 2 tbs mayonnaise
  • Salt & Pepper
  • margarine (to your liking)
  • For the mustard Sauce
  • 20 g butter
  • 2 tbs cornflour
  • 1 cup of reserved stock from corned beef (brought back to boil and set aside in Pyrex jug)
  • 1 tsp French mustard
  • 1 tsp wholegrain mustard

Preparation:20min  ›  Ready in:20min 

  1. To prepare the mustard sauce, add butter to a small saucepan on low heat till melted then add flour stir till well combined stir in stock continue stirring till sauce thickens, add the mustards. Turn off heat set aside to cool.
  2. Cut French roll in half length ways and across middle toast under medium grill 1 - 2 minutes each side. Spread each base with butter then mustard sauce. Top with corned beef, tomato & lettuce salt & pepper. Butter lids and spread with mayonnaise.
  3. Place lids on top of lettuce.
  4. Skewer a few olives on tooth picks then skewer into top of rolls.
  5. Enjoy!

Recently Viewed

Reviews (2)


Definitely a lunch time's best friend. - 02 Sep 2016


Altered ingredient amounts. overcooked, sorry dad, It is still fantastic fall apart, melt in your mouth. - 22 Nov 2009

Write a review

Click on stars to rate