As a Bakery Training and Development specialist at Great Harvest, I have 
the pleasure of working with new bakery owners and helping coach them through benchmarks necessary for a solid new business launch. One of the major benchmarks for all of our new business owners is completing three weeks of bread business training at our headquarters here in lovely Dillon, Montana. These trainings are Bread Week, Dillon Learning Week, and Sandwich School.
Sandwich Schoo
l is three days of instruction; two days are spent learning how to make the tastiest line of sandwiches around on the world’s greatest bread and one day is spent making and giving those phenomenal sandwiches to community members in Dillon.
This week allows owners the opportunity to brush up on their skills as a line cook and perfect the Great Harvest line of signature cold sandwiches. October 2012 Sandwich School participants were Rob and Marcia Hengen from Rapid City, South 
Dakota and Jodi Henson from Amelia Island, Florida. Look for Great Harvest sandwiches—and all of the other fresh and delicious Great Harvest products—coming soon to those areas!
Nothing beats a sandwich on Great Harvest Bread! When you’re not able to visit your town’s Great Harvest Bread Company for a sandwich, try the following recipe at home. It’s sure to be a hit as the days get shorter and colder. You could even substitute the roast beef with turkey and use your own cranberry sauce as a day-after Thanksgiving treat!
Roast Beef Sandwiches
with Whole Grain Mustard, Brie and Cranberries
Yield: Makes 4 Sandwiches
Ingredients
- 8 slices Great Harvest Honey Whole Wheat Bread (or your favorite bread)
- ¼ cup whole grain dijon mustard
- ¼ cup low-fat mayonnaise
- 1 lb thin-sliced rare roast beef
- 1/3 pound brie, cut into thin slices
- Fine sea salt
- 6 tablespoons cranberry sauce
- 1 small red onion, thinly sliced
- 1 large bunch watercress, thick stems trimmed
Pre-heat oven to 450 degrees. In toaster, toast bread to your liking. Mix mustard and mayonnaise in small bowl to blend. Spread mustard mixture over both cut sides of Honey Whole Wheat bread. Place roast beef on top of mustard mixture on bottom 4 slices of bread; sprinkle with sea salt and ground black pepper. Add even amounts of brie to each slice. Place in oven for two minutes, or until brie is just melted. Top each with 1 tablespoon cranberry sauce, red onion slices, and watercress sprigs. Cover with other slices of bread and serve.
I'd love to hear what you think if you try this recipe, or share your own favorite sandwich combination.
