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Fine Sandwich, the rustic of the rustics with roast beef

INGREDIENTS

5 Cereals bread byTriticum Cerveza_artesana_Virgen_bocadillo_roast_beef_Castillo_de_Canena

Roast Beef

Old style mustard

Tarragon

Molasses

Medium-sized sweet gherkins

Arugula

Emmental cheese sliced

Family Reserve Picual Castillo de Canena EVOO

Craft beer LA VIRGEN Jamonera

PREPARATION

For the roast beef. Grill the meat in a pan a little bit, until browned. Season with salt and pepper and place into the oven (preheated to 200º). Cook for about 30 minutes approx, so  it keeps juicy (a little bit pink inside). Cut them into thin slices.

For the sauce, mix well molasses, the mustard, tarragon and our extra virgin olive oil Family Reserve Picual.

To this rustic sandwich, we love this bread of Triticum because its aromas but also because its incredible flavor and texture. As you can see in the photo, it has a tough but soft crumb with a perfectly crispy crust … a marvel!

Cut 3 slices of bread and alternate with roast beef, Emmental cheese, gherkins and arugula as you prefer. Garnish with the sauce prepared on each of the floors of the sándwich.

This fine and special sandwich must necessarily be accompanied by a beer with personality. The best option we have found is the top-fermented craft beer called “Jamonera” of the microbrewery La Virgen.

Its reddish color and creamy foam, leading to some toasted touches that make it perfect for pairing with roast beef and the sauce prepared with Family Reserve Picual Castillo de Canena EVOO … It would also be the perfect companion to a good ham sandwich …as the name suggests!

Let’s see all fine sándwich + craft beer recipes!

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