One of the best things about a roast is the cold meat sandwiches for lunch the next day. Fresh bread, a tangy spread and crisp leaves are essential. If you don't have roast beef, quickly fry a steak, allow to rest, then slice thinly across the grain.
|4 slices||Sourdough bread, toasted, or another bread of your choice (Main)|
|2 tsp||Creamed horseradish|
|1 Tbsp||Extra virgin olive oil|
|1 Tbsp||White balsamic vinegar|
|1 small handful||Rocket leaves, or spinach leaves (Main)|
|4 slices||Roast beef, cold (Main)|
|3 Tbsp||Tomato relish|
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- Spread two pieces of toasted bread with horseradish cream.
- Whisk oil, vinegar and sugar in a medium bowl. Toss leafy greens in oil and vinegar mix and layer on to bread with slices of beef and tomato relish. Season with salt and pepper and top with remaining pieces of toasted bread.
More simple sandwich recipes from Annabel
FromEssential Annabel Langbein(Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visitannabel-langbein.com