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
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Directions Preparation:20min › Ready in:20min
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.
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.
Place lids on top of lettuce.
Skewer a few olives on tooth picks then skewer into top of rolls.