Roast Beef Blue Cheese and DCF Grape Jam

These sandwiches are full of cross country regional appeal from Canadian blue cheese, Alberta beef and homemade fruity, sweet- tart DCF Grape Jam- topped with a handful of spicy arugula and a grind of fresh black pepper, they hit a new flavour high. 4 servings.

TIP: DCF Grape Jam is the perfect way to make the most of DCF’s grape season – leftover jam is delicious spread on hot buttered toast, homemade waffles or vanilla ice cream. These sandwiches are perfect for enjoying on a summery picnic- simply wrap tightly in plastic wrap and keep cool until ready to enjoy.

Ingredients

DCF GRAPE JAM
4 cups DCF Table grapes (1 L)
2 cups Sugar (500 mL)
1 tbsp Lemon Juice (15 mL)

SANDWICHES:
1/4 cup Canadian blue cheese, crumbled (50 mL)
1 tbsp butter, softened (15 mL)
4 Kaiser, cut in half or sliced multigrain bread (4)
4 tbsp Dijon mustard (20 mL)
8 0z Alberta roast beef, thinly sliced (250 g)
4 tbsp prepared DCF Grape Jam (60 mL)
for garnish baby arugula leaves for garnish
salt and pepper, to taste

Directions

Prepare DCF Grape Jam: Squeeze individual grapes between fingers to remove skins and reserve pulp and skins separately. In medium saucepan over medium heat, add pulp and cook, stirring, for 10 to 15 minutes or until smooth. Remove from heat and strain to remove and seeds. Return pulp to clean saucepan and add grape skins, sugar and lemon juice. Over medium-heat, bring mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for approximately 20 minutes or until mixture thickens to a jam-like consistency. Remove from heat, pour into a bowl and allow to cool to room temperature, stirring occasionally. Transfer to airtight plastic container and store in refrigerator for up to one week.

Assemble Sandwiches: In a small bowl, mix blue cheese and softened butter until smooth, divide in four and spread over the top halves of each roll. Spread 1 tsp (5 ml) mustard over the bottom halves. To assemble, fill each sandwich with 2 oz (60 g) roast beef, 1 tsp (15 ml) DCF Grape Jam and a small handful of baby arugula leaves. Season with salt and freshly cracked pepper and sandwich with top half of roll. Serve immediately.