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Victorian Diable Sandwich

A Victorian invention for using up leftover beef from a Sunday roast, the diable was typically flavoured with capers, mustard, and parsley: these were added to leftover gravy to sauce the dish. Here, those ingredients are used to great effect in a sauce made stove-top to dress up a sandwich that is satisfying enough to stand as a light supper. Pick up roast beef from the deli, a fresh baguette, and some baby spinach and you’re good to go!

Victorian Diable Sandwich

1 tbs. olive oil
1 large shallot, finely chopped
5 fl. oz. red wine
1¼ cups beef stock
1 large baguette
1 tbs. Dijon mustard
4 oz. cold roast beef
2-3 tbs. finely chopped parsley
1 tbs. capers, finely chopped
1 tbs. butter
handful baby spinach leaves, to serve

Heat the oven to 350°F. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of slat and cook, stirring frequently, for 5 minutes until softened and beginning to caramelise.

Tip in the wine, cook for a couple of minutes until reduced by half, then pour in the stock. Leave to bubble for 15-20 minutes until you have a slightly thickened sauce.

Put the baguette in the oven for 5 minutes to warm up and crisp, then cut in half lengthwise. Spread one half with the mustard and top with the roast beef.

Add the parsley, capers, and butter to the sauce, stirring until the butter has melted. Season to taste, then spoon the sauce over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away.

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