2 slices of light bread
1 tablespoon of mustard syrup
6 thin slices of smoked picanha beef
4 sprigs of arugula leaves
1/4 cup of diced red tomato
2 slices of light bread
1 tablespoon of mustard syrup
6 thin slices of smoked picanha beef
4 sprigs of arugula leaves
1/4 cup of diced red tomato
Toast the bread slices and spread the mustard syrup on both sides
Arrange the picanha beef on one slice of bread and, on the other, the arugula leaves and red tomato
To make the mustard syrup, combine in a saucepan 70g of mustard paste, 1/8 cup of honey, 3/4 cup of boiling water, 2 tablespoons of wheat flour, 1 tablespoon of apple cider vinegar, and 1 teaspoon of dietetic salt
Cook, stirring constantly, until thickened
Use as needed for the sandwich and store any leftovers in a glass jar with a lid, refrigerated.
