Tomato chutney and watercress make the Roast Beef Club worthy of its title.
Place 4 bread circles on a work surface, and top each with 1 slice of roast beef; spoon 1/2 tablespoon tomato chutney on top. Add 1 sprig watercress; top with 1 basil leaf, 1 teaspoon blue cheese, and a bread round.
Repeat the layer one more time, and top with remaining 4 bread rounds. Serve each club with a pickle spear.
