Christmas Leftover Spicy Roast Beef Baguette
Christmas Leftover Spicy Roast Beef Baguette
A great way to use leftover Christmas roast beef is with our spicy roast beef baguette, which pairs perfectly with our Yo Dips Hot Jalapeno dip.
Try it with our Yo Dips Garlic or Yo Dips Sour Cream & Onion for a creamy alternative to the spicy hot jalapeno flavour.
Shop our Yo Dips Hot Jalapeno seasoning and our other flavours using the link below.
Method
Step 1: Prepare the pickled red onions
Prepare the quick-pickled onions by finely slicing one large red onion and packing the slices tightly into a clean jar or heatproof container. In a measuring jug, add the hot water, white wine vinegar, sugar, and salt, then whisk thoroughly until the sugar and salt have completely dissolved. Carefully pour the pickling liquid over the onions, making sure they are fully submerged. Set aside and allow the onions to pickle for around 30 minutes, or until they have softened slightly and reached room temperature, before using.
Step 2: Bake the baguette
Preheat the oven as directed on the packet. Place the part-baked baguette directly onto the oven rack or a baking tray and bake for the recommended time, until the crust is golden and crisp. Remove from the oven and allow it to cool slightly before slicing and assembling.
Step 3: Make the Yo Dips Hot Jalapeno dip
Add 200g of Greek yoghurt into a bowl and empty the Yo Dips Hot Jalapeno sachet into it. Mix well until smooth. Set aside for 20 minutes before serving.
Step 4: Prepare the salad
Finely slice the tomato using a sharp knife, cutting it into thin, even slices. Set aside until ready to assemble the baguette.
Step 5: Assemble the baguette
Slice the baked baguette lengthwise and lightly butter both cut sides. Spread generous spoonfuls of hot jalapeno dip evenly over the buttered bread. Layer the baguette with slices of beef, then add the cheese and brie, allowing them to sit neatly on top. Arrange the sliced tomato, quick-pickled onions, and spinach over the filling for freshness and crunch. Close the baguette, cut it in half.