Shaved Beef Ciabatta Lunch Roll with Fetta and Horseradish Cream

Goodman Fielder Food Service
Shaved Beef Ciabatta Lunch Roll with Fetta and Horseradish Cream

Shaved Beef Ciabatta Lunch Roll with Fetta and Horseradish Cream

Posted on 2nd August 2015
Moist roast beef teamed with the classic horseradish is lifted with a creamy twist from the Greek feta.
Makes 10, scale as needed.

Ingredients

AmountMeasureName
450 g Beef Carvery
10 each QBA Ciabatta Lunch Rolls White
200 mL Thickened cream
10 g Fresh thyme, finely chopped
10 mL Minced horseradish
200 g Wild rocket
300 g Marinated feta
2 g Salt
2 g Pepper

Method

Step 1

Preheat oven to 180° C. Remove the Beef Carvery from the cry-vac bag and clean off any excess fat.  Using a sharp knife, shave the beef into thin slices and place onto a small oven tray ready to heat.

Step 2

In a small mixing bowl whip together the pure cream, finely chopped thyme, minced horseradish, salt and pepper, until you reach a soft peak.  Set aside until required.

Step 3

Slice the Artisan Ciabatta Lunch Rolls in half and place onto a small lined oven tray. Wash and drain a handful of wild rocket and set aside.

Step 4

Place the sliced meat and lunch rolls in the oven for 8-10 minutes.

Step 5

Once warmed through, remove the meat and bread from the oven and start to assemble. Layer the rocket, sliced beef and fetta onto the roll and finish off with the horseradish cream.

A nice creamy twist on the classic of beef and horseradish.

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