1. Put your creme friache in a bowl and crumble in your blue cheese and parsley. Season with black pepper.
2. Preheat your griddle to a medium high heat.
3. Cut two generous wedges of sourdough and butter on both sides of each piece. Start stacking your melt.
4. Begin by placing a piece of buttered sourdough on your griddle, followed by sliced of left over roast beef, 2 slices of Emmental cheese, a few rings of red onion and a generous dollop of the creme fraiche and blue cheese sauce. Top with the final piece of buttered sourdough and leave to melt gently for a few minutes. Once it becomes sticky, flip your sandwich over to griddle the other side.
FREQUENTLY ASKED ROAST BEEF QUESTIONS:
When thinking about what beef joints to roast, we at Coombe Farm Organic have an endless list of quality joints on offer, organic beef lmc, organic beef sirloin joint, organic beef topside, organic beef aitch bone, organic beef brisket boned & rolled, organic beef rib on the bone, organic beef rump roast, organic beef silverside joint and organic boneless rib of beef. If we had to choose just one, it would be a tough decision, but our organic beef sirloin joint won a gold medal at the Taste of the West awards.
Let’s face it, you can’t beat crispy roast potatoes, homemade Yorkshire puddings, seasonal vegetables, a rich beef gravy or red wine jus and spicy horseradish sauce.