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Jimmy's ultimate roast beef sandwich
Fried onions, melted cheese & root veg chips
Fried onions, melted cheese & root veg chips
Serves 6
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 681 34%
Fat 35.5g 51%
Saturates 15.5g 78%
Sugars 13.1g 15%
Salt 2.1g 35%
Protein 34.7g 69%
Carbs 56.4g 22%
Fibre 8.8g -
Of an adult's reference intake
Ingredients
- 3 parsnips
- 6 carrots
- olive oil
- 2 sprigs of fresh rosemary
- 3 onions
- 1 knob of unsalted butter
- 180 g Cheddar cheese
- 3 teaspoons English mustard
- 12 slices of bread
- 400 g sliced leftover roast beef
Recipe From
Jamie: Keep Cooking and Carry On
By Jimmy Doherty
Method
- Preheat the oven to 200ºC/400ºF/gas 6. Wash the parsnips and carrots, trim and chop into even-sized chips. Place in a large roasting dish with 1 tablespoon of olive oil and a pinch of sea salt. Strip in the rosemary and mix well, then roast for 20 to 25 minutes, or until golden and cooked through.
- Peel and finely slice the onions. Place in a non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, cover and cook for 10 to 15 minutes, or until soft and sweet, stirring occasionally. Stir in the butter for added richness, then tip into a bowl, returning the pan to the heat.
- Grate the cheese into the pan, add the mustard and let it all melt together.
- Toast the bread, then line up 6 slices and divide the onions between them. Lay the beef over the top, then pour over the bubbling oozy cheese. Put the other slices of toast on top and the sandwiches are done.
- Slice the sandwiches in half, and serve with the root veg chips on the side.
Tips
EASY SWAPS:
– Use whatever root veg you’ve got to make the chips, just cut them all an even size.
– White or red onions or shallots are all good, or you could use a mixture.
– Use any good melty cheese.
– You can use any cut of beef, or go for pork or chicken instead, or even go veggie and try cooked sliced courgettes or aubergine in place of the meat.
