Roast beef sandwiches with pecan romesco sauce
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Wholemeal bread, sliced
8 slice(s), medium
Beef silverside, lean, roasted
120 g
Pickled gherkins, no added sugar
4 medium, drained
Emmental Cheese
60 g
Spinach
40 g
Red pepper
1 medium
Pecan Nuts
4 individual
Parsley, fresh
1 tablespoon(s)
Olive Oil
1 tablespoon(s)
Red wine vinegar
⅓ tablespoon(s)
Instructions
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.
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