Roast beef ciabatta with celeriac remoulade and rocket
Discover one of our favourite sandwich recipes for chefs! This classic sandwich with celeriac remoulade mixed with HELLMANN'S Real Mayonnaise and COLMAN'S horseradish will certainly become a favourite of your guests too.
Ingredients
Advance Preparation:
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Rocket
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Thyme
To roast the beef:
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Striploin of beef trimmed of fat 1 kg
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Seasoning (salt+pepper) 5 g
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Sunflower oil 20 ml
For the celeriac remoulade:
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Celeriac 450 g
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Salt 3 g
To make the sandwich:
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Rocket 150 g
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Ciabatta loaf 900 g
Preparation
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Advance Preparation:
- Preheat the oven to 200°C.
- Wash and dry the rocket leaf.
- Pick the leaves from the thyme and store in a fridge until required.
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To roast the beef:
- Place the striploin into a gastronorm tray, cover in the oil and seasoning then place in the oven.
- Cook for 10 min. then reduce the heat to 180°C.
- Cook for a further 30 min. or until desired cooking temperature has been reached.
- Allow to rest and chill before slicing thinly. Store in the fridge until required.
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For the celeriac remoulade:
- Place julienne and celeriac in a mixing bowl.
- Add the thyme leaves, 200ml HELLMANN'S Real Mayonnaise, COLMAN'S Horseradish and salt to the celeriac and mix together.
- Store in the fridge until required.
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To make the sandwich:
- Cut the ciabatta in half.
- On the base of each ciabatta place 35g celeriac remoulade, 90g of the cooked beef and 15g of rocket.
- Spread the remaining 50ml HELLMANN'S Real Mayonnaise on to the top layer.
- Top the sandwich.
