Clinton's lunch box favorite is so good you won't want to share it. In fact it might be best if you enjoy it alone.
ingredients
ingredients
method
step-by-step directions

Roast Beef, Cheddar and Mango Chutney Sandwich

  • For the Sandwich:
  • 4 Baguettes
  • 1 pound Roast Beef (sliced)
  • 8 Sharp Cheddar Slices
  • Mango Chutney (to taste)
  • For the Potato Salad:
  • 1 pound Red-skinned New Potatoes
  • 3 tablespoon Dijon Mustard
  • 1/2 cup Mayonnaise
  • 1/4 cup Bacon (crumbled)
  • 1/4 cup Scallions (thinly sliced)
  • 1 cup Corn (fresh or frozen and thawed)
  • 4 Hard Boiled Eggs (peeled and chopped)
  • Salt and Freshly Ground Black Pepper
step-by-step directions
  • For the Sandwich: Divide the roast beef evenly among the four baguettes and overlay two slices of cheese on each. Top with mango chutney to your liking to serve.
  • For the Potato Salad: Place the potatoes and large pot of seasoned water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain and let cool.
  • Quarter the potatoes and place in serving bowl.
  • Mix together the dijon mustard, mayonnaise, bacon, scallions, corn and hardboiled eggs until mixed and then fold into the potato salad to serve. Season with salt and pepper to taste.
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