Make it Scotch

Epic Leftover Roast Scotch Beef Focaccia

  • Prep 10 mins
  • Cook 10-15 mins
  • Serves 2 people

Epic leftover sandwiches are becoming a real competition at Christmas time. We think this Scotch Beef Focaccia is the clear winner!

Nutrition

  • Energy 1107kcal
  • Fat 48g
  • Sat Fat 16g
  • Fibre 9.9g
  • Protein 69g
  • Salt 4.2g

Ingredients

Cooking Method

Method:

  • 1
    Heat a drizzle of olive oil in a frying pan over a low heat. Add the sliced red onion and a pinch of salt, then cook gently for 12-15 minutes, stirring occasionally, until completely softened and beginning to caramelise. If the onions start to catch or brown too quickly, add a splash of water. Stir in the balsamic vinegar and brown sugar, then cook for a further 2-3 minutes until the onions are sticky and glossy. Set aside.
  • 2
    In a small bowl, mix together the mayonnaise, wholegrain mustard and horseradish. Taste and add a little extra horseradish if you prefer more heat.
  • 3
    Roughly chop the leftover sprouts and bacon. Heat a little oil or butter in a frying pan over a medium-high heat, then add the sprouts and bacon. Cook for 3-5 minutes, stirring occasionally, until heated through and the bacon is crisp around the edges.
  • 4
    Slice the focaccia in half horizontally. Toast the cut sides in a dry frying pan, under a grill, or in the oven until lightly golden. Spread both cut sides generously with the horseradish mayonnaise. Layer the rocket, warm sprouts and bacon, sliced roast beef, cheese and caramelised onions over the base, then place the top half of the focaccia on top.
  • 5
    For an extra indulgent sandwich, place the assembled focaccia in a preheated oven at 200°C (180°C fan) for 5 minutes, or until the cheese has melted and the focaccia is crisp and warmed through. Cut in half and serve immediately.
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