Lunch

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
Short-rib sandwich
6
10M
5M
15M

Find the beef short rib recipe here.

This recipe was first published in Taste magazine.

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Ingredients

Green chilli sauce

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.
  • 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.
Note

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