Roast Beef Sandwich
Prepare the roast beef 1 day ahead.
Preheat oven to 200ºC.
In a pan, heat olive oil until very hot and add the rump roast. Seal it on all sides so it is just cooked on the edges. Remove immediately and place in aluminum foil.
Cover the rump roast with mustard and garlic paste and season with salt and pepper to taste. Seal well with more aluminum foil. Cook in the oven for 10-15 minutes. Let sit for 15 to 20 minutes and then refrigerate in aluminum foil for 1 day.
Slice the roast beef in very thin slices.
Cut each piece of ciabatta bread and drizzle olive oil on them. Spread mustard on one side of bread and add avocado, then meet and top with green beans and tomato slices. Serve promptly.
Homemade Roast beef*:
500 grams of boneless rump roast
1 teaspoon of garlic smashed and made into a paste
1 teaspoon of Dijon mustard
1 tablespoon of olive oil
*If you wish to skip this step, buy 500 grams of thinly sliced roast beef.
1 avocado, sliced
1 medium tomato, sliced
1 cup of cooked green beans, julienned
2 tablespoons olive oil
1-2 teaspoons of Dijon mustard per sandwich
4 ciabatta bread units
This filling and tasty sandwich needs a wine with great persistence in the mouth to accompany it, but one that is not too aggressive: both perfect characteristics of this Cabernet Sauvignon from the Maipo Valley.