There are few things more delicious than a well made toasted sandwich. The secret lies in the quality bread – sourdough adds tang and texture, baguettes give you that crackly, crunchy crust and Turkish is softer but delivers on the exotic spices and pops of nigella seed and sea salt.
For the month of July, whilst in the grip of that biting Queensland winter, every Wednesday, Thursday & Friday we’ll be creating interesting fillings for lunchtime toasties at both our James Street and Albion stores.
Think roast beef with caramelised onion, melting provolone and peppery rocket on seeded sourdough, bacon, avo and cheese and lettuce with sticky chilli jam on country loaf and turkey cubans and meatball subs on toasted ciabatta.
Here’s a recipe for classic roast beef which you can serve with your favourite vegies and turn the leftovers into delicious toasties (see pictured) the very next day.
CLASSIC ROAST BEEF
1.5 kg beef rib fillet
2 medium Spanish onions
1 head of garlic
6 bay leaves
1 bunch each rosemary & thyme
Salt & pepper
Preheat the oven to 220°C if fan forced (230 if not).
Cut onion into wedges and break the garlic into cloves, leaving both unpeeled.
Place onion & garlic on a baking tray and sprinkle with the herbs. Place the beef on top the drizzle all with oil and season well.
For beef cooked medium turn the oven down to 200°C and cook for about an hour. For medium rare take it out abour 10 – 15 minutes early and for well done cook for that extra 15 minutes.
When cooked to your liking remove from the oven and rest for about 20 minutes in a warm place. Thinly slice and serve with horseradish or your favourite mustard and vegies.