adapted from Paul Gregory’s Roulade of Beef and Asparagus

¼- ½ pound Saga Blue cheese, at room temperature
8 slices bread
¾- 1 pound cold steak or roast beef, thinly sliced
16 asparagus spears, trimmed, blanched, shocked and sliced lengthwise
8 thin tomato slices
1 – 1 ½ cups mesclun greens
½ small red onion, thinly sliced
1 teaspoon kosher salt
½ teaspoon black pepper

Spread equal amounts of cheese on four slices of bread. Top with the steak, asparagus, tomato, meslun greens and red onion. Sprinkle with the salt and pepper and top with the remaining slices of bread. Serve immediately.