Victorian diable sandwich

Victorian diable sandwich

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 2

We've taken the classic flavour pairings of a Victorian diable - roast beef, capers, Dijon mustard, parsley and gravy - and served it in a warm baguette

Nutrition and extra info

Nutrition: per serving

  • kcal511
  • fat18g
  • saturates6g
  • carbs45g
  • sugars6g
  • fibre4g
  • protein26g
  • salt3.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 banana shallot, finely chopped
  • 150ml red wine
  • 300g beef stock (we used bouillon)
  • 1 large baguette
  • ½ -1 tbsp Dijon mustard
  • 100g cold roast beef
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • ½ small pack parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp capers, finely chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • handful spinach, to serve
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. Heat oven to 180C/160C fan/ gas 4. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of salt and cook, stirring frequently, for 5 mins until softened and beginning to caramelise.

  2. Tip in the wine, cook for a couple of mins until reduced by half, then pour in the stock. Leave to bubble for 15-20 mins until you have a thick gravy.

  3. Put the baguette in the oven for 5 mins to warm up and crisp, then cut in half lengthways. Spread one half with mustard and top with the roast beef.

  4. Add the parsley, capers and butter to the gravy, stirring until the butter has melted. Season to taste, then spoon the gravy over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away, with more gravy on the side.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…