Leftover Roast Beef Pittas With Horseradish
Thinly sliced pink roast beef served in soft pittas with horseradish sauce, Swiss cheese and honey & mustard dressing salad. A great way to use up leftovers!
Servings: 4 People
Equipment
- Mixing Bowl
Ingredients
Horseradish Sauce
- 100 g Creme Fraiche
- 50 g Horseradish Sauce (From A Jar)
- 15 g Dijon Mustard
- 2 tsp Lemon Juice
Honey Mustard Salad Dressing
- 1 tsp Dijon Mustard
- 1 tsp Wholegrain Mustard
- 1 tbsp Honey
- 1 tbsp Apple Cider Vinegar
- 50 g Olive Oil
Roast Beef Pittas
- 500 g Leftover Roast Beef (See Notes)
- 8 Slices Swiss Cheese
- 100 g Mixed Salad Leaves (Washed)
- 4 Pittas (See Notes)
Instructions
Horseradish Sauce
- Add the creme fraiche, horseradish sauce, mustard and lemon juice into a mixing bowl. Season with salt & pepper then stir to combine.
- Transfer the horseradish to a container then chill in the fridge for at least an hour before using. This gives the flavour time to develop.
Honey Mustard Salad Dressing
- Add the mustards, honey and vinegar into a small mixing bowl then whisk to combine.
- Gradually pour the oil into the dressing, whilst whisking constantly then once combined, season with salt & pepper to taste. Set aside for now.Make sure to slowly pour the oil in, so the dressing emulsifies properly.
Roast Beef Pittas
- Thinly slice your roast beef then season with sea salt & freshly cracked black pepper.If your roast beef has a layer of fat on, it's best to trim this off.
- Add your salad leaves into a large mixing bowl, spoon over the dressing then gently toss to coat.
- If you're using shop bought pittas, lightly toast them in a toaster then cut in half. If you're making homemade pitas, use them whilst they're still warm.
- Next, divide the horseradish sauce between each pitta, spooning it inside and spreading it out to cover the bottom.
- Place a slice of Swiss cheese into each pitta, followed by the roast beef and the dressed salad. Serve immediately.You may need to fold the cheese slices in half to fit them inside the pittas!
Notes
1. Pittas - I used my sourdough pitas for this recipe but any type will work.
2. Roast Beef - Any cut of lean roast beef works best for these pitas & I used topside. You could use a fattier cut of beef if that's what you've cooked then trim any fat off, unless you like eating cold fat! It's best to leave any leftover beef unsliced then cut it just before using, to prevent oxidisation.
3. Salad - Use whatever type of salad you like! Just make sure to wash them in a bowl of cold water then drain well before using. I used a bag of mixed salad leaves from the supermarket.
4. Horseradish - If you'd prefer a stronger horseradish sauce, feel free to use shop bought sauce from a jar.
5. Cheese - Any good quality Swiss cheese will work for this recipe, I used Emmental.
6. Making Ahead Of Time - These pittas are best served straight away as the salad will start to go soggy if it sit too long after being dressed.
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