Spicy Roast Beef and Rhubarb Chutney Sandwich
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Distracted by this excitement, I felt a bit indecisive in the kitchen, an unusual state of mind for me especially when it's about my Sandwich Wednesdays. To come up with a yummy new creation between two slices of bread every week has been one of the easier tasks since I started eat in my kitchen.
Sandwich recipes come to me quite easily, luckily, I don't have to think much about it. And it would have been the same this week if I hadn't gotten the stubborn idea stuck in my head that I wanted to empty an open jar of my spicy rhubarb chutney (amongst a few other jars) and use it for a sandwich. I was hardheaded and that always blocks my creativity. Soon we'll be in Malta and our apartment will be in the hands of a trusted friend while we're away, including our fridge which I'm aiming to empty completely and to have in a sparkly and spotless state by the day of our departure.
So, the chutney had to go and a sandwich had to be made. Pastrami seemed perfect but the quality at the store didn't convince me. When I spotted roast beef, freshly cut, bright pink on the inside with a spiced crust my chutney sandwich was saved. Still at the market, I threw some fresh chili peppers and a rustic French loaf into the basket and off I went. The first bite confirmed my suspicions, the beef and spicy rhubarb are a match made in heaven!
This recipe has been featured by Food52, you find my rhubarb chutney recipe here!
Spicy Roast Beef and Rhubarb Chutney Sandwich
For 2 sandwiches you need
rustic white bread 4 slices
roast beef, thinly cut, 8 slices
rhubarb chutney (or any other fruity chutney) 2-4 teaspoons, to taste
rucola leaves (arugula), a small handful
fresh red chili pepper, without seeds and thinly sliced, 1/2
black peppercorns, crushed in a mortar
olive oil, for the bread
Brush the bottom slice of bread with a little olive oil, arrange the rucola and roast beef on top and sprinkle with chutney, chili pepper and crushed pepper. Close your sandwich and enjoy!
