/assets/logos/nz-taste.svg
Recipe

Short-rib sandwich

Packed with gouda cheese, pickled vegetables, green chilli sauce and tender beef short-rib, this is no average sammie. It's the ultimate sophisticated sandwich recipe

Jan 10, 2017 5:22am
By Luca Villari
  • 10 mins preparation
  • 5 mins cooking
  • Serves 6
    • Print
    Print
Find the beef short rib recipehere.
This recipe was first published inTaste magazine.
Follow Taste onFacebook,Instagramand sign up to theire- newsletter.

Read this next

Ingredients

Short-rib sandwich
  • 1 quality baguette, halved lengthways
  • 2 tablespoon green chilli sauce (see recipe below)
  • 12 to 14 slices gouda
  • 500 gram warm beef short-rib meat, thinly sliced (see recipe below)
  • 2 cup sliced, pickled baby carrots and baby onions (see recipe tip)
  • 1 to 2 big pickled gherkins, cut lengthways 5mm thick
  • 1/2 cup store-bought marinated piquillo peppers, sliced
Green chilli sauce
  • 2 green chillies, halved and deseeded
  • 1 cup coriander leaves
  • 1/2 cup sliced spring onions, green parts only
  • 1 medium green capsicum, deseeded and finely chopped
  • 3 tablespoon cider vinegar
  • 6 tablespoon canola oil
  • juice 1 lime

Method

Short-rib sandwich
  • 1
    Preheat oven grill on high. Toast the cut side of baguette until starting to colour. Remove from grill.
  • 2
    Spread toasted bread with green chilli sauce and layer on gouda cheese and beef. Top with pickled vegetables and peppers, season and serve immediately.
Green chilli sauce
  • 3
    Combine all ingredients in a blender and pulse until smooth (add 1 Tbsp water if sauce is too thick). Season with salt and transfer to a container with a lid. Green chilli sauce keeps for up to two days in the fridge.

Notes

  • For quick pickled vegetables, halve a handful of baby carrots lengthways and slice a handful of pickling onions. Place 4 Tbsp caster sugar, 2 cups cider vinegar, 1 tsp salt, ½ tsp each cumin seeds, fennel seeds and peppercorns in a medium saucepan. Bring to the boil and add vegetables, turn off heat and leave to cool.

The Latest from Food To Love

read more from

/assets/logos/nz-taste.svg