Thin slices of roast beef piled onto rye with arugula, pickles and red onion, the mayonnaise speckled with pepper: Domaine des Terres Rouges’ 3 Peppers Mustard, blending Sichuan pepper, pink berries and black pepper, brings a warmth that builds in layers.
Serves 4 · 15 min
- Stir 2 tbsp of the 3 peppers mustard into 1/4 cup (60 g) mayonnaise.
- Spread it over 8 slices of rye or country bread.
- Layer 4 of the slices with arugula, 10 oz (300 g) thinly sliced roast beef, sliced pickles and a few rings of red onion.
- Close the sandwiches, cut them in half and serve.
The star of this recipe: 3 Peppers Mustard, by Domaine des Terres Rouges.
