English Tavern Deli Rounds Recipe

English Tavern Deli Rounds Recipe

The Holiday season is filled with rushed preparations - setting the menu for parties and dinners, shopping for the little ones, decorating, and baking.  Still, you have to stop long enough to eat, but may not want to spend precious hours on the basics.  Deli meats in a savory sauce make great treats for a quick afternoon luncheon or a late night snack.

Recommended Brew: Fat Tire Amber Ale - New Belgium Brewing Company, Fort Collins, Colorado, USA

Style: Amber Ale –
Light copper in color – Smooth balance between toasted malt and crisp hops; a delicate woodsy flavor enhanced by a wonderful bread dough aroma.

  • 6 English muffins, halved and lightly toasted
  • ½ lb. Canadian maple ham, sliced thin
  • ½ lb. honey barbecued chicken, sliced thin
  • ½ lb. smoked turkey breast, sliced thin
  • 2 tablespoons butter
  • ½ teaspoon Cajun spice
  • 1 envelope instant brown gravy mix
  • 4 ounces Fat Tire Amber Ale
  • ½ - ¾ lb. provolone cheese, sliced thin
  • 1-2 large firm tomatoes, sliced
  • Fresh parsley sprigs
In large skillet, melt butter over medium heat. Separate deli meats and sauté in butter, tossing lightly, until just browned. Sprinkle Cajun spice over all.

Dissolve brown gravy mix in Fat Tire Amber Ale. Slowly pour into deli mixture. Simmer until mixture thickens, stirring constantly, about 5 minutes.

Arrange English muffins on cookie sheet. Place a generous helping of deli meat mixture on each. Smooth with a spoon so top is flat, not heaped. Lay 2 slices of provolone cheese over mix. Top with a slice of tomato.

Broil in oven, 6 inches from heat for 2-3 minutes, or until tomato is lightly browned and cheese is melted. Garnish with fresh parsley sprigs and serve with quenching amber ale for a true accent of flavor.

Health Benefit: Rich in protein, vitamin A, B-complex vitamins, vitamin C, calcium, potassium, magnesium, zinc, copper, pantothenic acid


You Should Also Read:
The Old World Art of Breadmaking with Beer - Part I
The Old World Art of Breadmaking with Beer - Part II
Honolulu Coconut Clouds Recipe

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This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.