Manuel Alvarez

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Manuel Alvarez

Chapata de Roast Beef

Name: Chapata de Roast Beef
Yield: 2
Cuisine: Inglesa
Ingredients: 2 ciabatta bread white or integral; 100 grams of roast beef in thin slices; 100 grams of Gouda cheese manchego or emental; 1/2 red onion sliced; 1 piece of green lettuce; 1 bunch of spinach; Dijon mustards to taste; 1 pear in thin slices

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Manuel Alvarez

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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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Ingredients

2 servings

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2 ciabatta bread white or integral
100 grams of roast beef in thin slices
100 grams of Gouda cheese manchego or emental
1/2 red onion sliced
1 piece of green lettuce
1 bunch of spinach
Dijon mustards to taste
1 pear in thin slices

Preparation

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.