Butcher Block Deluxe
• 1 ea Brioche roll
• 5 oz Beef, sliced
• 2 oz Vermont cheddar
• 1/2 cup Cole slaw mix
• 2 oz Ken’s Horseradish Sauce
• 2 oz Salsa Roja Mayonnaise
•
Directions
- Toast roll and brush both sides with Salsa Roja Mayonnaise.
- Top with warm beef and cheddar. In a bowl, mix cole slaw and horseradish. Then, top cheese with horseradish slaw. Serve.
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