Danish Dish Sandwich


  1. Thinly slice 6oz. of CAB roast beef on a commercial slicer.
  2. In a medium bowl, add horseradish and sour cream, mix together and refrigerate. Spread horseradish sauce on both sides of bread.
  3. In a sauté pan over medium heat, caramelize onions until golden then add the beef to heat up.
  4. Prepare sandwich by adding cooked roast beef and onions onto the horseradish cream sauce lathered demi baguette. Top with the fontina cheese and warm in the oven until cheese melts
  5. Lastly, prepare Au Jus and serve on the side for dipping.


  • 1 each Aryzta Demi Baguette
  • 2 oz Atalanta Danish Fontina
  • 2 oz Gold Pure Horseradish
  • 3 oz Knorr Au Jus
  • 1 oz Roma® Oil, Olive, pure
  • 2 oz Peak Fresh Produce® Onion(s)
  • 6 oz CAB Roast Beef
  • salt and pepper, to taste
  • 2 oz Nature's Best Dairy® Sour Cream