Fully indulge this Superbowl Sunday with my Beefy Mexican Sandwich. Who can resist toasted bread piled with roast beef, dripping with Havarti cheese, and topped with spicy Mexican mayhem coconut milk mayonnaise. Touchdown!
How to:
Slather butter or coconut oil on two slices of bread and place in a skillet over medium heat. Alternately, a Panini press would be a great option.
Top one slice of bread with sliced roast beef and Havarti cheese.
Place spicy Mexican Mayhem Coconut Milk Mayonnaise (recipe follows) on your 2nd piece of bread and place on top of your gorgeous meat and cheese mess.
Use a heavy lid or panini press and grill until cheese is melted.
Serve immediately.
(Tip: Do not turn the stove off or put ingredients away. They’ll be back for more…trust me!)
Mexican Mayhem Coconut Milk Mayonnaise
1 seeded and chopped jalapeno pepper
1/4 cup fresh cilantro
salt to taste
options: squeeze of fresh lime juice, 1/4 avocado
Using an immersion blender, blend all ingredients together in a jar. Let set-up in fridge and serve. This will last up to 5 days in the fridge…if it lasts that long. It can also be used a creamy and wonderful salad dressing.
*Of course you can substitute with your favorite mayonnaise