Creamy blue cheese and peppery watercress provide tangy flavors and pleasing textures in a clever twist on a traditional roast beef sandwich. Eat it as is or slice it into small rounds for a pretty party appetizer. The roast beef holds everything together, so ask your deli not to slice it too thin.
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 bunch of watercress, tough stems removed
1 tomato, seeded and diced
2 scallions, thinly sliced
Salt and pepper
1 pound roast beef, cut into 16 slices
2 ounces blue cheese, crumbled
1. Whisk oil and vinegar together in a small bowl. Add watercress, tomato and scallions. Season with salt and pepper to taste.
2. Lay a large sheet of plastic wrap on a clean work surface. Arrange 4 slices of roast beef lengthwise, slightly overlapping, in the center of the plastic. Repeat with 4 more slices, laying them down directly over the first 4, but overlapping them in the opposite direction. Season lightly with salt and pepper.
3. Leaving a 1/2-inch border, sprinkle 1/4 cup of the cheese on the roast beef. Lay half of the watercress mixture in a horizontal line, just below the center.
4. Roll the meat tightly and evenly away from you, around the filling, using the plastic wrap as an aid. Twist the ends of the plastic in opposite directions to form a tight roll, tuck the ends under and let rest, seam-side down, for 5 minutes. Repeat with remaining ingredients.
5. Slice rolls diagonally in half, remove plastic and serve, or rewrap in foil and refrigerate for up to 12 hours before serving.
Makes 4 servings.
Per serving: Net carbs: 2g; 3g carbs; 1g fiber; 37g protein; 17g fat; 320 calories
-- From Atkins Best Recipes 2005, Time Inc. Home Entertainment, 2005
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