Beef Carpaccio Sandwich with Rocket Pesto
An elegant sandwich combining thinly sliced beef carpaccio, homemade rocket pesto, and shaved Parmesan on toasted sourdough. This dish showcases the freshness and richness of each component while maintaining a balance of flavour and texture.
- Total
- 15 min
- Serves
- 1
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
1 serving
For the beef carpaccio
- 200 grams beef tenderloin, trimmed and at room temperature
For the rocket pesto
- 50 grams rocket leaves, washed and dried
- 30 grams Parmesan cheese, grated or shaved
- 50 millilitres extra virgin olive oil, good quality
- 15 grams pine nuts, lightly toasted
- 1 clove garlic, peeled
- a pinch salt
- a pinch pepper
For the sandwich assembly
- 2 slices sourdough bread, preferably fresh and thickly sliced
- 10 grams additional Parmesan cheese, shaved for garnish
- Prep
- 10 min
- Cook
- 5 min
About this recipe
This recipe is inspired by Italian cuisine’s love for simplicity and high-quality ingredients. The use of beef carpaccio, a classic antipasto, combined with a vibrant rocket pesto reflects a modern sandwich trend found in many elegant cafes and bistros across Europe.
Method
-
Step 1: Prepare the Rocket Pesto
In a blender or food processor, combine the rocket leaves, grated Parmesan, toasted pine nuts, garlic, and a pinch of salt and pepper. Pulse until the mixture is finely chopped. Gradually drizzle in the olive oil while blending until smooth and creamy. Adjust seasoning if necessary. Transfer to a small bowl and set aside.
Make sure not to over-blend the pesto; it should maintain some texture. -
Step 2: Slice the Beef
On a cutting board, use a very sharp knife to slice the beef tenderloin as thinly as possible against the grain. If needed, place the beef in the freezer for 10-15 minutes before slicing to firm it up, which makes slicing easier. Lay out the slices on a clean plate in a single layer.
Ensure the knife is well-sharpened for clean cuts; thick slices will overpower the sandwich. -
Step 3: Toast the Sourdough
Heat a pan or griddle over medium heat. Place the sourdough slices in the pan and toast them for about 2-3 minutes on each side or until golden brown and crispy. Remove from the pan and allow to cool slightly.
Avoid burning the bread; keep an eye on it as it toasts. -
Step 4: Assemble the Sandwich
Spread a generous layer of rocket pesto on each slice of toasted sourdough. Arrange the thinly sliced beef carpaccio on one slice, and top with shaved Parmesan. Close the sandwich with the other slice of sourdough. Optionally, you can slice the sandwich in half for easier consumption.
Be gentle when handling the carpaccio to avoid tearing the slices. -
Step 5: Serve the Garlic Pesto Sandwich
Slice the sandwich in half, if desired, and serve immediately with additional rocket leaves on the side for garnish.
Enjoy immediately to preserve the texture of the bread and the freshness of the ingredients.
Tips
- For a spicier kick, add a small amount of freshly cracked black pepper to the rocket pesto.
- If you prefer nuts-free options, you can replace pine nuts with sunflower seeds in the pesto.
- Pre-chill the beef tenderloin before slicing to ensure it stays firm and easy to cut.
Equipment
- Sharp knife
- Cutting board
- Blender or food processor
- Pan or griddle
- Tongs
- Microplane or vegetable peeler
Serve it with
Sides
-
Chips
The crunch of chips complements the softness of the sandwich.
-
Mixed salad
Provides a light and refreshing contrast to the rich flavours of the sandwich.
Goes well with
-
Tomato Bruschetta
A light starter that pairs well with the sandwich’s flavours.
-
Tiramisu
For a classic Italian dessert to end the meal.
Drinks
-
Sparkling water
Cleanses the palate and balances the richness of the sandwich.
-
Chianti
A medium-bodied red wine that complements the flavours of beef beautifully.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
