It’s British Sandwich Week (20th – 27th May) and few things are as quintessentially British as the beloved sandwich. But what truly sets apart a mediocre sandwich from a great one?
According to leading butchery experts, while various factors contribute to the quality of a sandwich, one stands out as the most crucial.
Darren Menzies, Master Butcher at online butchers, Campbells Prime Meat weighs in on what makes a perfect sandwich, commenting:
“For me, when making sandwiches, meat selection is crucial. Similarly, if you follow a plant-based diet, your primary filling or protein source will be the most important factor. While personal preferences may vary, there is one cut that outshines the rest in terms of flavour, texture, and overall satisfaction.”
He adds, “That cut is roast beef, and I’m not referring to the typical sandwich cuts. While sandwich beef is great for convenience, it often lacks the robust flavour and tenderness in properly prepared roast beef.”
Darren and the team at Campbells have shared what you need to make the perfect roast beef sandwich:
Properly Prepare Roast Beef
Start with a high-quality cut of beef and season it generously with salt, pepper, and herbs like thyme, rosemary and garlic. Roast it to perfection, aiming for a tender and juicy texture that will elevate your sandwich to new heights.
Select Complimentary Fillings
Enhance the flavour of your roast beef sandwich by carefully selecting complementary fillings. Layer on some peppery rocket leaves for a refreshing bite, tangy dill pickles for a burst of flavour, creamy slices of matured cheddar cheese for richness.
Choose the Perfect Bread
The bread you choose can make or break your sandwich. Opt for a hearty yet soft bread, such as a freshly baked baguette or a classic ciabatta roll, to provide the ideal outer shell for your succulent roast beef sandwich.
Don’t Forget the Sauce
A well-chosen sauce can take your roast beef sandwich to the next level. Consider a homemade caramelised onion jam. Simply cut thin slices of onion and cook them slowly in a pan with olive oil over low heat until golden brown and caramelised. Add a splash of balsamic vinegar and a pinch of sugar to enhance the sweetness, then simmer until thickened and jam-like in consistency.
