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
  • 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



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.

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.

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).


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.

Very thinly slice the roast beef.

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

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