Spicy Roast Beef and Rhubarb Chutney Sandwich

by eat in my kitchen

Roastbeef and Rhubarb Chutney Sandwich

Amazing news: eat in my kitchen is Yahoo Food’s ‘Blogger of the Week’!! Click here to take a peek in my kitchen and read the interview with the wonderful Rachel Tepper about sweets and plans in life!

Distracted by this excitement, I felt a bit indecisive in the kitchen, an unusual state of mind for me especially when it’s about my Sandwich Wednesdays. To come up with a yummy new creation between two slices of bread every week has been one of the easier tasks since I started eat in my kitchen.

Sandwich recipes come to me quite naturally, luckily, I don’t have to think much about it. And it would have been the same this week if I hadn’t gotten the stubborn idea stuck in my head that I wanted to empty an open jar of my spicy rhubarb chutney (amongst a few other jars) and use it for a sandwich. I was hardheaded and that always blocks my creativity. Soon we’ll be in Malta and our apartment will be in the hands of a trusted friend while we’re away, including our fridge which I’m aiming to empty completely and to have in a sparkly and spotless state by the day of our departure.

So, the chutney had to go and a sandwich had to be made. Pastrami seemed perfect but the quality at the store didn’t convince me. When I spotted roast beef, freshly cut, bright pink on the inside with a spiced crust my chutney sandwich was saved. Still at the market, I threw some fresh chili peppers and a rustic French loaf into the basket and off I went. The first bite confirmed my suspicions, the beef and spicy rhubarb are a match made in heaven!

This recipe has been featured by Food52, you find my rhubarb chutney recipe here!

Roastbeef and Rhubarb Chutney Sandwich

 Spicy Roast Beef and Rhubarb Chutney Sandwich

For 2 sandwiches you need

rustic white bread 4 slices
roast beef, thinly cut, 8 slices
rhubarb chutney (or any other fruity chutney) 2-4 teaspoons, to taste
rucola leaves (rocket), a small handful
fresh red chili pepper, without seeds and thinly sliced, 1/2
black peppercorns, crushed in a mortar
olive oil, for the bread

Brush the bottom slice of bread with a little olive oil, arrange the rucola and roast beef on top and sprinkle with chutney, chili pepper and crushed pepper. Close your sandwich and enjoy!

Roastbeef and Rhubarb Chutney Sandwich

 

Roastbeef and Rhubarb Chutney Sandwich

 

Roastbeef and Rhubarb Chutney Sandwich

 

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