These sandwiches are full of cross country regional appeal from Canadian blue cheese, Alberta beef and homemade fruity, sweet- tart Ontario Coronation Grape Jam- topped with a handful of spicy arugula and a grind of fresh black pepper, they hit a new flavour high.
Squeeze individual grapes between fingers to remove skins and reserve pulp and skins separately.
In medium saucepan over medium heat, add pulp and cook, stirring, for 10 to 15 minutes or until smooth. Remove from heat and strain to remove and seeds. Return pulp to clean saucepan and add grape skins, sugar and lemon juice.
Over medium-heat, bring mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for approximately 20 minutes or until mixture thickens to a jam-like consistency.
Remove from heat, pour into a bowl and allow to cool to room temperature, stirring occasionally. Transfer to airtight plastic container and store in refrigerator for up to one week.
In a small bowl, mix blue cheese and softened butter until smooth, divide in four and spread over the top halves of each roll.
Spread 1 tsp (5 ml) mustard over the bottom halves. To assemble, fill each sandwich with 2 oz (60 g) roast beef, 1 tsp (15 ml) Ontario Coronation Grape Jam and a small handful of baby arugula leaves. Season with salt and freshly cracked pepper and sandwich with top half of roll. Serve immediately.