Bocadillo

Not too long ago we showed you how to make some delicious milk bread buns. They’re the perfect base for these tasty little roast beef sandwiches with arugula and honey mustard. It might sound fancy, but it really isn’t. Roast beef, originally from English cuisine, has become so common in Spain that even the word has been adapted into Spanish — our Royal Academy now accepts “rosbif” without any objections.

What do we need?

To make 16 little buns, check here.

For the filling:

• 800 g (1.75 lb) veal loin

• Dried rosemary

• Oregano

• Salt and pepper

• 1 teaspoon Worcestershire sauce

• 2 tablespoons olive oil

• 1 bag of arugula

• Honey mustard sauce

How do we make it?

• Preheat the oven to 200°C (390°F).

• In a bowl, mix the rosemary, oregano, pepper, and salt with a couple of tablespoons of olive oil and the Worcestershire sauce.

• Brush the meat with the mixture and sear it in a hot pan so the outside browns.

• Place the loin on a baking tray and put another tray underneath filled with water.

• Bake for about 30 minutes.

• Once the time is up, wrap the meat in aluminum foil and let it cool.

• Meanwhile, wash the arugula and set aside.

• When the meat is cold, cut it into thin slices.

• Assemble the little sandwich by slicing the bun in half and adding the roast beef, arugula, and honey mustard sauce.

Tips:

• Following the milk bread recipe, you can change the final shape. We went for round buns instead of making small cuts in the dough to give them the classic milk bread look.

• We bought veal loin, but to make a roast (to roast) beef, any other cut works as long as it’s big enough to brown on the outside while staying rare on the inside.

[English version] SANDWICHES OF ROASTBEEF, ROCKET SALAD AND HONEY-MUSTARD* *For the milk bread buns follow this previous recipe. Ingredients:

• 800 g veal loin

• Rosemary

• Oregano

• Salt and pepper

• 1 tsp Perrins sauce

• 2 tbsp olive oil

• 1 bag of rocket salad

• Honey-mustard sauce

• Preheat oven at 200º C.

• *In a bowl mix the rosemary, oregano, salt, pepper, olive oil and Perrins sauce. *

• Brush the meat with this mixture and place it on a very hot pan and sear it.

• Place the prepared meat into a baking tray and place another tray (or any other container) full of water.

• Roast for 30 minutes.

• Take it out from the oven and wrap the whole piece into aluminium foil. Let it cool.

• Wash rocket salad and set aside.

• When the roastbeef is cold, cut into thin slices.

• Prepare the sandwich: open the bread, place roastbeef, rocket salad and honey-mustard sauce.

• Tips:- You can choose the size and shape of your bread buns when making them.- We have used veal loin but you can use any big piece of meat that you can roast and the result is golden brown in the outside and tender in the inside. *