Ingredients:

  • 1/2 cup (115g) Unsalted butter, softened
  • 1/4 cup (60g) High-quality full-fat mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 2 cloves Garlic, microplaned
  • 1 tbsp Fresh chives, finely minced
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 2 packs (12-count each) Mini brioche rolls
  • 1 lb (450g) Thinly sliced rare roast beef or smoked turkey
  • 8 slices (225g) Sharp provolone or Havarti cheese
  • 2 cups (60g) Baby arugula
  • 1 large English cucumber, sliced paper-thin
  • 1/2 small Red onion, shaved paper-thin

Instructions:

  1. Prepare the spread. Combine the softened butter, mayonnaise, Dijon mustard, microplaned garlic, and minced chives in a small bowl.
  2. Slice the rolls. Keep the mini brioche rolls connected in their 12 pack blocks and slice through the entire middle horizontally.
  3. Apply the barrier. Generously spread the butter mixture onto both the top and bottom interior surfaces of the rolls.
  4. Layer the cheese. Place the sharp provolone slices across the bottom half of the rolls.
  5. Add the protein. Fold the thinly sliced roast beef into ribbons and pile it high on the cheese.
  6. Top with greens. Scatter the baby arugula evenly over the beef.
  7. Vegetable layer. Arrange the paper thin English cucumber and shaved red onion over the greens.
  8. Seal the deal. Place the top half of the brioche block back on.
  9. Set the structure. Press down firmly with a large cutting board for 30 seconds to compress the layers.
  10. Final cut. Use a serrated knife to slice through the pre marked rolls, separating them into individual sandwiches.