High Street Baker SANDWICH Salt beef & mustard Pave



  • To make the confit tomatoes, half cherry tomatoes on a baking tray cut side up, sprinkle with salt, pepper & sugar.
  • Bake for 1hr at 100°C.
  • Cut the Pave in half horizontally; spread the base with half the mayonnaise.
  • Spread the top half with the rest of the mayonnaise & Dijon mustard.
  • Lay the salt beef on the bottom of the bread.
  • Top the beef with the fresh watercress & confit cherry tomatoes.
  • Replace the top of the bread.