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Roast Beef Sandwich with Chipotle Aioli, Watercress & Havarti

Thanks to Chef John Devaney for submitting this recipe via Paramount Marketing Group during a Tulkoff recipe contest.

Prep Time

20 min

Cook Time

2 hours




5 oz Roast beef, medium rare cooked, shaved

1 Brioche roll, toasted with butter

2 slices Vine ripened tomato

1 oz Red onion, shaved

1 oz Tulkoff Spicy Chipotle Chili Aioli

1 slice Havarti cheese

1 oz fresh Watercress, rinsed and cleaned

Salt, to taste

Pepper, to taste


Cook a top round of beer medium rare and allow to rest. Shave beef as thin as possible (can be portioned for future sandwiches if desired). Set aside.

Butter and toast a fresh brioche roll on a flat top, or in a large skillet until golden brown and warm.

Place a tomato slices on the bottom half of the bun, then red onion, roast beef, Spicy Chipotle Chili Aioli, havarti and finally the watercress. Top with the roll and serve with fresh cut french fries or kettle chips and enjoy!