A little forward planning lifts a sandwich to another level
It is rare for me to plan a sandwich, the most satisfying – on every level – inevitably coming from late-night desperado fridge-raids. That said, the blueberry sauce I made to dress a soft beef roll the other day is worth 10 minutes of anyone’s time. Essentially blueberries with an underlying piquancy from red wine vinegar, juniper and rosemary, this would have worked just as splendidly with cold roast pork. I spooned the inky-blue dressing over crisp, pinkly pickled onions and thin slices of rare beef and sandwiched it all in a suitably giving brioche bun. It took all of 10 minutes and beat my kneejerk dressing of horseradish mayo hands down.
I know there will be a need to stick something delectable between two pieces of bread and wolf it
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