Thursday, July 9, 2009

Cold roast beef sandwiches with caramelised garlic and basil sauce

Serves 2

A truly wonderful sandwich where the ultimate addition of dipping the toasted bread in a warm sweet garlic and basil dressing makes all the difference. Now we all have access to properly made artisan breads like sourdough, which is just the thing for this. If you really season the beef well to bring out maximum flavour, you may like to offset this by sharpening the dressing with a touch extra lemon juice or wine vinegar.

4 plump cloves of garlic, sliced in half
100ml olive oil
a good handful of fresh basil leaves
1 tblsp balsamic vinegarsalt
8 slices of interesting bread, sourdough, ciabatta or olive
lemon juice or wine vinegar
8 thin slices of rare, cold roast beef, at room temperature

Sauté the garlic cloves in half the olive oil in a small shallow pan till golden and soft, about 15 minutes.

Shred the basil leaves and put them in the blender with the vinegar and a little salt. Toast the bread lightly.

Pour the soft garlic and its cooking oil with the remaining olive oil into the blender and whizz with the basil and salt.

Taste and adjust the seasoning with salt, pepper and either lemon juice or wine vinegar. Spoon the dressing over the toasted bread. Lay the cold roast beef on the toast and eat.

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