Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!
Saturday’s are special, so watch for a different special sandwich right here every Saturday.
Oh, and enjoy!
- 4 home-made or store-bought buns or 8 crusty bread slices
- 4 slices of boiled beef, shredded (I used beef rump)
For the carrot greens pesto
- 3 cups carrot leaves
- 3-4 small chunks of parmigiano reggiano (this recipe is pretty forgiving)
- 2 Tablespoons organic lemon juice
- 1/4 cup + 2 Tablespoons extra virgin love oil (best if new harvest)
- 1 Tablespoon organic sunflower seeds
- 1/2 garlic clove
- 1/2 teaspoon sea salt
For the red cabbage carrot slaw
- 1/2 of a small organic red cabbage
- 1 medium organic carrot
- 1 Tablespoon white wine vinegar
- 1 Tablespoon organic lemon juice
- 2 Tablespoons extra virgin olive oil
- sea salt and freshly crushed pepper to taste
Prepare the pesto. Wash carrot greens carefully and drain. Place them in a blender, add salt, olive oil, lemon juice, parmigiano, sunflower seeds and garlic. Pulse until smooth and creamy.
Prepare the slaw. Wash the carrot using a brush, rinse the cabbage. Shred the carrot using a carrot peeler or a food processor, or julienne them by hand. Cut cabbage in two halves and then cut each half in thin stripes.
Mix carrot and cabbage in a medium bowl. Prepare the dressing combining lemon juice, vinegar, salt, pepper and olive oil. Pour on top of the vegetables and toss well to coat.
Toast the bread in a toaster, or in a hot oven for 3-5 minutes per side. If using buns, cut them in half before toasting.
Assemble the sandwiches. Spread a generous spoonful of pesto on 4 toasted sandwich halves. Top with shredded boiled meat and finally the slaw. Cover with the other halves.
The eco-friendly, extra-tasty winter sandwich is ready to be served.