Original hot sandwiches healthy recipes

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Original hot sandwiches healthy recipes

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Original hot sandwiches healthy recipes












There
are few more goodies than a hot snack to kill hunger at midmorning, or to vary
your weekly menu and make a meal or original dinner.
This
recipe is a little elaborate, but you can prepare in advance and sauces last a
long time if you keep in the refrigerator (or vacuum on a boat).
It
is a very original hot sandwich, with a base of beef filet and two different
sauces one of dijon mustard and cream, and other roasted tomato chutney.
A
mixture of very original tastes that unite them all get a delicious sandwich I
found in Gourmet Traveller.












Ingredients:

  • 200ml cream

  • 50 g Dijon mustard

  • 75 gm
    finely grated Parmesan cheese

  • 2 tablespoons
    olive oil

  • 1 Fine and
    small beef steak,

  • 1 bar bread

  • 2 cups arugula




Tomato sauce and
chutney:


  • Cherry tomatoes

  • 2 spicy red
    chilis (optional)

  • 80 ml shallot

  • olive oil

  • 1 clove finely chopped

  • 2 cloves
    garlic, minced

  • 100ml
    wine vinegar (or that you like)

  • 200gms brown sugar

  • 2
    tablespoons raisins, soaked in hot water




Elaboration:



1)
To make the tomato sauce and chutney:

Preheat oven to 180C. Put
tomatoes and peppers on 2 baking sheets on paper cooking oven, sprinkle with 2
tablespoons oil and broil until browned (30 minutes).
Remove
skin and seeds from chiles, if you are like, finely chop the meat and set aside
with tomatoes.
Heat
remaining olive oil in a saucepan over medium heat, add onion and garlic and
stir it occasionally until tender (10-12 minutes).
Add
the tomato, chili, vinegar and sugar, season to taste, reduce heat to low and
stir occasionally until thickened (45-55 minutes).
Season to taste,
mix the raisins and let cool.
It
makes 500 ml.



2) To make the cream:

Combine
and mustard in a small saucepan over medium heat, bring to simmer just below,
add Parmesan, stir until melted, season to taste and let cool.



3) Preheat oven to 140C. Heat
olive oil in a large skillet over high heat, season to taste beef fillet and
cook, stirring occasionally, until golden brown (1-2 minutes per side).
Transfer
to a baking sheet and broil until cooked to your liking (25 to 30 minutes for
medium rare).
Let
stand (30 minutes), then finely slice.



4)
Cut the baguettes in half and spread with chutney sauce.
Cover
with roasted meat, sprinkle with mustard cream, season to taste and serve.










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