Slow Cooked Beef Sourdough Sandwich with Lemon & Parsley Butter
Slow Cooked Beef Sourdough Sandwich with Lemon & Parsley Butter
Left over brisket? Try this delicious Slow Cooked Beef Sourdough Sandwich. Crisp, golden sourdough pan-fried in salted butter with lemon zest and parsley, piled high with tender slow cooked beef, sweet sautéed onions, homemade coleslaw and fresh tomato. It’s a proper weekend lunch that tastes like it came from a café.
Made with slow cooked beef from our Slow Cooked Beef Brisket- marinated with Love My Earth Brisket Quick Stix 55g – Organic recipe base & seasoning - so all the flavour work is already done. Cook the brisket one day, eat like this the next.
Ingredients for a slow cooked beef sourdough sandwich:
- 2 thick slices sourdough bread
- 2 tbsp salted butter, softened
- Zest of ½ lemon, finely grated
- 1 tbsp flat-leaf parsley, finely chopped
- Olive oil, for drizzling
- 1 brown onion, thinly sliced
- 3 sliced of slow cooked beef recipe here warmed
- ½ cup homemade coleslaw
- 1 tomato, sliced
- Corn ribs, to serve
How to make a slow cooked beef sourdough sandwich:
- Mix: the softened butter with the lemon zest and chopped parsley until well combined.
- Spread: the lemon parsley butter generously over one side of each slice of sourdough.
- Toast: by placing the slices butter-side down in a pan over medium heat. Drizzle a little olive oil over the top sides, then flip once the bottom is golden and crisp.
- Sauté: the sliced onion in the same pan until soft, sweet and lightly caramelised.
- Build: on the warm toasted sourdough — onions first, then the slow cooked beef, coleslaw and sliced tomato.
- Serve: immediately with corn ribs on the side, while the bread is still crisp and the beef is warm.
Tip: Keep the pan on medium rather than high - the lemon butter catches quickly and you want the bread golden, not scorched. Warming the beef in a little of the leftover gravy before building keeps it moist and adds another layer of flavour.
Serving suggestion:
Serve open-faced for a knife-and-fork lunch, or press the slices together and cut in half for an easier handheld version. A sharp pickle or some chilli sauce cuts beautifully through the richness.
Recipe Time:
- Preparation: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
