Roast beef sandwich

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Serves 2


4 slices leftover roast beef
6 cherry tomatoes, halved
1 tbsp olive oil
Salt and black pepper
1 ciabatta loaf
2 tbsp Dijon mustard
2 tbsp caramelised onions
2 generous handfuls of rocket


  1. Remove the slices of beef from the fridge 30 minutes before you begin cooking to allow them to come up to room temperature.
  2. Preheat the oven to 200°C/180°C fan/gas mark 6.
  3. Place the tomatoes in a small baking dish, drizzle with the olive oil and season with salt and black pepper. Place the ciabatta loaf on a baking tray. Place the tomatoes and the ciabatta in the oven and bake for eight minutes or until the tomatoes are soft and the ciabatta is golden and crisp.
  4. Split the ciabatta in half. Spread the Dijon mustard on one side and caramelised onion on the other.
  5. Layer on the sliced roast beef, roasted cherry tomatoes and rocket. Divide into two equal lengths and serve.

Per serving: 407kcals, 11.8g fat (2.3g saturated), 53.6g carbs (15g sugars), 22.7g protein, 4.8g fibre, 0.77g sodium