Photo of Roast beef sandwiches with pecan romesco sauce by WW

Roast beef sandwiches with pecan romesco sauce

Points® value
Total Time
25 min
15 min
10 min
Sarnies don’t need to be boring! Jazz them up for a lunch that’s stuffed with healthy goodness. Go on, make your colleagues jealous


Wholemeal bread, sliced

8 slice(s), medium

Beef silverside, lean, roasted

120 g, sliced, fat trimmed

Pickled gherkins, no added sugar

4 medium, drained, thinly sliced

Emmental Cheese

60 g, sliced


40 g

Red pepper

1 medium, quartered and deseeded

Pecan Nuts

4 individual, halved

Parsley, fresh

1 tablespoon(s), flat-leaf leaves

Olive Oil

1 tablespoon(s)

Red wine vinegar



  1. To make the romesco sauce, preheat the grill to high and line a baking tray with kitchen foil. Put the pepper quarters skin-side up on the prepared tray and grill until the skin blackens and blisters.
  2. Transfer the pepper pieces to a plastic freezer bag and leave to cool for about 5 minutes. When they’re cool enough to handle, peel away the skin and discard.
  3. Meanwhile, toast the pecans in a dry frying pan over a medium heat until fragrant. Transfer them to a food processor with the grilled pepper, parsley, olive oil and red wine vinegar, then whizz until finely chopped.
  4. Top 4 slices of the bread with the sauce, beef, gherkins, cheese and spinach, then finish with another slice of bread. Cut in half to serve.


This homemade Romesco Sauce makes a healthy and delicious alternative to butter.