Ultimate roast beef sandwich
By: Antony Worrall Thompson From: Good Food Live
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Ultimate roast beef sandwich
- Prep time:
- 30 mins
- Cook time:
- 50 mins
- Serves:
- 2
Antony Worrall Thompson combines roast beef with tangy horseradish sauce, caramelised leek and crisp fried potatoes in this ultimate roast beef sandwich
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Ingredients
- 55g unsalted Butter, softened
- 4 slices of crusty white bread
- 2 tbsp English Mustard
- 300g roast beef, thinly cut
- Watercress, to serve
For the horseradish sauce:
- 150ml double cream, lightly whipped
- 150ml mayonnaise
- 85g horseradish, freshly grated
- 2 tbsp English Mustard
- dashes of Worcestershire sauce
- 1 tbsp lemon juice
- pinch of Sugar
- Salt, and freshly ground black pepper
For the caramelised leek:
- 15g unsalted Butter
- 2 Leeks, washed and thinly sliced
- 2 tbsp muscovado sugar
- 2 tbsp dry White wine
For the potatoes:
Method
1. To make the horseradish sauce, combine the cream, mayonnaise, horseradish, mustard, Worcestershire sauce, lemon juice and sugar. Season to taste with salt and freshly ground black pepper and then set aside.2. Melt the butter over a medium heat in a frying pan. Add the leek and cook for 8-10 minutes until wilted. Add sugar and wine and cook gently for 20 minutes until the leeks have caramelised.
3. For the potatoes, melt the butter in a frying pan and fry the potatoes until soft and golden.
4. Meanwhile butter one side of each piece of bread and season. Fry the bread, on the buttered side for 1 minute and dust with pepper. Spread mustard on the soft, unbuttered side of the bread and reserve.
5. To assemble the sandwiches, layer the potatoes, leeks, horseradish and roast beef on the toasted bread, top with bread to form a sandwich, cut diagonally, secure with a cocktail stick and serve with watercress.
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