- White or red onions or shallots are all good, or you could use a mixture.
- Use any good melty cheese.
- Use whatever root veg you’ve got to make the chips, just cut them all an even size.
Jamie: Keep Cooking and Carry On
By Jimmy Doherty
Jimmy's ultimate roast beef sandwich
Fried onions, melted cheese & root veg chips
35 mins
Not Too Tricky
serves 6
About the recipe
My mate Jimmy shares his easy recipe for an epic roast beef sarnie that uses up leftover meat, paired with soft onions and loads of oozy melted cheese. This one is pure indulgence – a perfect weekend treat.
Recipe From
Ingredients
3 parsnips
6 carrots
olive oil
2 sprigs of fresh rosemary
3 onions
1 knob of unsalted butter
180g Cheddar cheese
3 teaspoons English mustard
12 slices of bread
400g sliced leftover roast beef
Top Tip
You can use any cut of beef, or go for pork or chicken instead, or even go veggie and try cooked sliced courgettes or aubergine in place of the meat.
Method
- Preheat the oven to 200ºC/400ºF/gas 6. Wash the parsnips and carrots, trim and chop into even-sized chips. Place in a large roasting dish with 1 tablespoon of olive oil and a pinch of sea salt. Strip in the rosemary and mix well, then roast for 20 to 25 minutes, or until golden and cooked through.
- Peel and finely slice the onions. Place in a non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, cover and cook for 10 to 15 minutes, or until soft and sweet, stirring occasionally. Stir in the butter for added richness, then tip into a bowl, returning the pan to the heat.
- Grate the cheese into the pan, add the mustard and let it all melt together.
- Toast the bread, then line up 6 slices and divide the onions between them. Lay the beef over the top, then pour over the bubbling oozy cheese. Put the other slices of toast on top and the sandwiches are done.
- Slice the sandwiches in half, and serve with the root veg chips on the side.
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