Roast beef sandwiches with pecan romesco sauce
Wholemeal bread, sliced
8 slice(s), medium
Beef silverside, lean, roasted
120 g, sliced, fat trimmed
Pickled Gherkins, drained
4 medium, thinly sliced
60 g, sliced
1 medium, quartered and deseeded
4 individual, halved
1 tablespoons, flat-leaf leaves
Red Wine Vinegar
- 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.
- 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.
- 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.
- 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.