15th Mar 2012 - 00:33
Ingredients
Ingredients Half of one baguette Butter or Plain Cantadou Cured beef Pear, thinly sliced Sliced Leerdammer or Leerdammer Light
Preparation method
Method 1. Slice the baguette open lengthways. 2. Spread a thin layer of butter or Plain Cantadou on to the base of the baguette covering it fully. 3. Add two slices of Leerdammer or Leerdammer Light. 4. Place the cured beef on top of the Leerdammer. 5. Slice the pear thinly and place five or six pieces onto the beef and serve. This recipe is from Bel Foodservice - in Celebration of British Sandwich Week (10 - 16 May)
Recipe courtesy of