Beef sandwich with pink pickled onions
- Ailsa Burt
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Serves 2
Easy
Prep: 15 mins
Cook: 5 mins
plus pickling
A star rating of 3 out of 5.2 ratingsRate
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Make our spicy beef for dinner, then use the leftovers to make this filling sandwich with homemade pink pickled onions and punchy greens
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Ingredients
Nutrition
Units:
MetricUS
-
½ red onion
finely sliced
-
60ml rice vinegar
-
1 tsp caster sugar
-
100g green beans
-
1 demi baguette
halved
-
60g-70g leftover avocado sauce
(see recipe below)
-
300g leftover beef
(see recipe below)
-
handful of leftover spicy greens
(see recipe below)
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Nutrition: Per serving
- kcal661
- fat26g
- saturates8g
- carbs61g
- sugars22g
- fibre4g
- protein44g
- salt3g
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Method
-
step 1
Mix the red onion with the vinegar, sugar and ¼ tsp salt and set aside to lightly pickle for 20 mins.
-
step 2
Bring a pan of salted water to the boil over a medium heat and carefully tip in the green beans. Cook for 3-4 mins until tender but not soft, then plunge into a bowl of ice-cold water and leave for 5 mins. Drain thoroughly and pat dry.
-
step 3
Halve the baguette and spread any remaining avocado sauce over the base. Layer up the beef and greens and top with the green beans and pink pickled onions. Sandwich together and enjoy. Will keep chilled for up to a day.
Avocado sauce recipe
For the sauce, tip two avocados, the juice of one lime, spring onions, coriander, garlic and yogurt into a food processor and blitz until smooth, or leave it chunky if you like. Transfer to a bowl and season to taste.
Recipe from Good Food magazine, August 2024
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A star rating of 3 out of 5.2 ratings
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