Manuel Alvarez

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Recipe of Chapata de Roast Beef

Chapata de Roast Beef

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This ciabatta is unique and ideal for a picnic. The star ingredient is roast beef, which is basically a seasoned baked beef. You can order it in the market in different cuts but for this occasion I ordered it in thin slices. You will love her!
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2 portions
  • 2 ciabatta bread, white or integral
  • 100 grams roast beef, in thin slices
  • 100 grams gouda cheese, manchego or emental
  • 1/2 red onions, sliced
  • 1 green lettuce
  • 1 bunch spinach
  • Dijon mustards, to taste
  • 1 pear, in thin slices


Cut the ciabatta with a serrated knife, try to make it symmetrical so that both parts are the same size.
Spread each tapa with Dijon old mustard, you can spread pesto, mayonnaise or even apricot jam if you like daring flavors.
Slice the pear in thin slices.
Corts the onion in rings not too thick.
Laminate the cheese, they can be as wide as you like.
Wash and disinfect lettuce and spinach. Remember to dry it very well so that it does not wet the bread.
Place on the "base" bread cover. A bed of lettuce, and accommodate the onion rings. If the taste of raw onion is too strong for you, you can caramelize it. To do this, heat sugar in a pan, place the onion slices and add a splash of red wine. Let them soften completely and serve them in the bread.
Add the pear in slices, and on top of the cheese of your choice.
Finally put the roast beef in rolls, as many as you like.
Close the bread with the lid. It can go hot or cold.


You can cut the ciabatta in half and present in brown paper bags.


Use bread type panini, baguette or black rye bread to make different versions.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Pamela Sierra
19/01/2020 16:02:22
Excelente y facil receta

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