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Roast beef sandwich

Victorian diable sandwich

Roast beef sandwich

Name: Roast beef sandwich
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 tbsp olive oil; 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; ½ small pack parsley finely chopped; 1 tbsp capers finely chopped; 1 tbsp butter; handful spinach to serve

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
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
½ small pack parsley

finely chopped
1 tbsp capers

finely chopped
1 tbsp butter
handful spinach

to serve

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Nutrition: per serving

kcal511
fat18g
saturates6g
carbs45g
sugars6g
fibre4g
protein26g
salt3.4g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2016

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A star rating of 5 out of 5.2 ratings

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