Photography, Georgia Hammond

BonTon’s Open-Faced Roast Beef and Beet Sandwich

Elevate your roast beef sandwich game with a horseradish-beet dressing and potato salad – yes, the potato salad goes straight on the toast.

When Shelby Jordan built a one-woman butcher shop behind her house in Dawson City, she was planning to morph it into an all-day, year-round restaurant that would work closely and sustainably with local suppliers. In 2020, hospitality veteran Dennis Dunn helped make that dream come true. Every night, the timber-framed café-cum-store turns into an intimate dining space where evening chef Ariel Adams offers a constantly changing menu of small plates that showcase her sophisticated, cosmopolitan take on seasonal Klondike ingredients. Half of them are plant-based, but Jordan’s expert in-house charcuterie remains BonTon & Company‘s raison d’être. Firmly set in the community, this neighbourhood jewel is now drawing attention from across the country.

Open-Faced Roast Beef and Beet Sandwich

Ingredients
  

Potato Salad

  • 1/3 cup chopped fresh flat leaf parsley
  • 2 tbsp chopped fresh dill
  • 3/4 cup mayo
  • juice from 1/2 lemon
  • pinch of salt
  • fresh ground pepper
  • 4 medium Yukon gold potatoes diced, cooked, and cooled
  • Combine first six ingredients and add to potatoes.

Horseradish-Beet Dressing

  • 1 cup chopped pickled beets
  • 1/3 cup sour cream or yogurt
  • 1-2 tbsps beet pickling liquid
  • juice from 1/2 lemon
  • 3 tbsps horseradish
  • pinch salt
  • fresh ground pepper

Sandwich

  • 32 oz thinly sliced medium rare beef - roasted or grilled
  • 4 slices bread rye or sourdough - buttered and toasted

Instructions
 

Potato Salad

  • Combine first six ingredients and add to potatoes.

Horseradish Beet Dressing

  • Combine all ingredients in a blender.

Sandwich

  • Spread potato salad onto toast, pile a generous portion of beef on top, followed by a drizzle of dressing.
  • Garnish with thinly sliced onions and fried capers.
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