Roast beef sandwich

Ingredients:

Roast beef sandwich

• 1 tbsp. l. rapeseed oil (canola)
• 1 baguette
• 140 g thin slices of rare roast beef
• 2 slices of cheddar
• 110 gr. beef broth
• 2 tbsp horseradish crème fraîche, recipe below
• 2 tbsp sweet onion jam
• 1 cup fine arugula
• 1 teaspoon apple cider gastrick sauce, recipe below
• Salt and black pepper

Creme fraiche with horseradish

• 1 cup crème fraîche or sour cream
• 2 tbsp. horseradish
• 1 teaspoon Worcestershire sauce
• 0.5 tsp garlic powder
• 1/4 tsp onion powder
• A little hot sauce

Sweet and sour apple cider sauce Gastrik

• 2 cups natural non-alcoholic apple cider
• 2 tbsp. apple cider vinegar
• 0.5 cup white sugar
• Peel and core 3 apples
• 0.5 tsp xanthan gum or apple pectin

Preparation:

1. Heat a frying pan over medium heat, then add canola oil. Cut the baguette in half and toast it in the pan until lightly browned on both sides, about 1 minute per side. Transfer the baguette to a cutting board.
2. Place the roast beef in the same pan, shaping it like a baguette, then top with cheddar and add beef broth. Cover the pan and cook for 30 seconds.
3. Meanwhile, add horseradish crème fraîche to one side of the baguette and onion jam to the other. Using a spatula, remove the roast beef and melted cheese from the pan and place it on the bottom half of the baguette.
4. Sprinkle the roast beef and cheddar with arugula, drizzle with apple cider vinaigrette, and season with salt and pepper to taste. Top with the other baguette half, then cut the sandwich in half diagonally and enjoy!
   
   Creme fraiche with horseradish:
   
   In a small bowl, combine crème fraîche, horseradish, Worcestershire sauce, garlic powder, onion powder, hot sauce, salt, and black pepper. Refrigerate until ready to use.

5. Sweet and sour apple cider sauce Gastrik

   
   Yield: about 1 and 1/4 cups
   
   In a medium saucepan, combine the apple cider, vinegar, sugar, apple peels, and cores. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Strain the liquid, then return to a simmer. Add the xanthan gum and simmer for 2 minutes, then let cool. Pour the gastrik sauce into a plastic sauce bottle. Serve at room temperature.