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Brioche roll with Salsa Roja Mayonnaise, thinly sliced beef, Vermont cheddar and horseradish slaw.

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1 ea Brioche roll

2 oz Salsa Roja Mayonnaise

5 oz Beef, sliced

2 oz Vermont cheddar

1/2 cup Cole slaw mix

2 oz Ken’s Horseradish Sauce


1.  Toast roll and brush both sides with Salsa Roja Mayonnaise. Top with warm beef and cheddar. In a bowl, mix cole slaw and Horseradish. Then, top cheese with horseradish slaw. Serve.

salsa roja mayonnaise


2 fl-oz Ken's Mayonnaise

2 fl-oz Kogi Salsa Roja


1.  Make Salsa Roja Mayonnaise by mixing Salsa Roja and mayonnaise together. Reserver.