Advance Preparation:

  • Rocket
  • Thyme

To roast the beef:

  • Striploin of beef trimmed of fat 1.0 kg
  • Seasoning (salt+pepper) 5.0 g
  • Sunflower oil 20.0 ml

For the celeriac remoulade:

To make the sandwich:

  • Rocket 150.0 g
  • Ciabatta loaf 900.0 g

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.



  1. 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.
  2. 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.
  3. 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.
  4. 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.