Grass-Fed Roast Beef Sandwich

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Grass-Fed Roast Beef Sandwich

Makes 8 Sandwiches

This roast beef sandwich is the sort of thing you’d see served at lunch in a fine restaurant, but really isn’t that complicated…especially if you’ve got leftover roast beef.

Grass-Fed Roast Beef Sandwich
INGREDIENTS
  • Peppadew Aioli:
  • 6 Spicy Peppadews, minced
  • ½ tsp Dijon Mustard
  • 2 Egg Yolks, as fresh as possible
  • 1 Garlic Clove, crushed
  • 1 tsp Salt
  • 1 tsp Fresh Lemon Juice
  • ¼ tsp Fresh Ground Pepper
  • Up to 1 ½ cup Olive Oil

DIRECTIONS

1a

Stir the salt into the egg yolks with a whisk. Whisk in the mustard, lemon juice, garlic & black pepper.  Slowly drizzle in the oil, while whisking constantly, until the mixture reaches a mayonnaise consistency.
1b

How much of the 1 ½ cup oil you use depends on the egg yolks and your preferred consistency.  Don’t feel obligated to use it all.
1c

Once the mixture reaches a mayo consistency, stir in the peppadews.  Store the aioli in the fridge until you need it (up to 3 days).

2

Cut a baguettes into sandwich lengths (4 each) and split them down the middle.  Spread porcini relish on the bottoms and peppadew aioli on the tops.
3

Very thinly slice the roast beef.
4

Fill the sandwiches with roast beef.  Garnish the plate with some of the pickled sea beans and potato chips.  Serve.

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