Recipe - Grilled Ribeye With Chimichurri And Red Chile Mustard

1 cup Crumbled Stilton cheese
2 tablespoon Mayonnaise
1 tablespoon Prepared horseradish
8 3x5inch sourdough bread
slices
1 pound Thinly cut or sliced up roast beef
One half Red onion; thinly cut or sliced up
1 bn Arugula; stems trimmed
2 tablespoon (One fourth stick) butter

Mash first 3 ingredients in small bowl until almost smooth. Place bread on
work surface and spread mixture on 1 side of each slice. Top each of 4
bread slices with One fourth of beef, then onion and arugula. Season with pepper.
Top with remaining bread, cheese side down.

Melt butter in heavy large skillet over mediumhigh heat. Add sandwiches
and cook until golden, about 2 minutes per side. Serve hot.

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