Roast beef + Tunisian carrot salad

Roast beef + Tunisian carrot salad

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

My wife, Cath, has been making the Tunisian carrot salad for years and it is sensational. We have it as a side to roast beef and sometimes have leftovers. So I thought, why not put it all together in a toastie?

Ingredients

Quantity Ingredient
8 slices comté or gruyère
320g Tunisian carrot salad
16 Roasted tomatoes
80g Caramelised onions
salt flakes
freshly ground black pepper
4 10 cm pieces turkish bread, cut in half

Method

  1. Preheat a grill. Toast both sides of the Turkish bread and place two cheese slices on the inside of all the top slices of bread. Grill the cheese to melt. Reserve.
  2. Cover the bottom slices of the Turkish bread with the carrot salad and add four tomatoes per sandwich. Add the caramelised onions followed by the beef slices. Season with salt and pepper and top with the cheesy lids. Heat a toasted sandwich press and cook for 1 minute to press the sandwich flat, then serve.

Pro tips

  • Those caramelised onions come in handy again and the carrots are cooked in such a way that they are sweet and tender but not mushy. I have used amazing Turkish bread made by a friend of mine, Michael James, as I think it works really well with the flavours of carrot and harissa.
Tags:
Toasties
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