Main Courseby Robin
A crisp, warm baguette packed with tender roast beef glazed in sweet soy and fish sauce, spread with rich Wagyu Leberwurst pâté, crunchy quick-pickled kohlrabi and carrots, cooling cucumber, fiery chillies, and fragrant fresh coriander.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
300gCarrot
300gKohlrabi
300mlWater
150mlRice vinegar
4 tbspHoney
2 tspSaltJulienne 300g carrot and 300g kohlrabi. In a small saucepan, combine 300ml water, 150ml rice vinegar, 4 tbsp honey, and 2 tsp salt.
WaterRice vinegarHoneySaltBring the liquid mixture in the saucepan to a rolling boil over medium-high heat, stirring until the sweetener dissolves.
CarrotKohlrabiPour the boiling brine directly over the julienned Carrot and Kohlrabi in a heatproof bowl, pressing down so they are completely submerged.
Leave the pickled vegetables to steep and cool undisturbed at room temperature for 15 minutes.
4Chili
400gCucumber
2 tbspSoy sauce2 tbspHoney
2 tspFish sauceThinly slice 4 chili. Cut 400g cucumber lengthwise into thin matchsticks. In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp honey, and 2 tsp fish sauce to form the savory-sweet meat glaze.
200gWagyu leberwurst
4 tbspCrispy fried onions1 tbspSoy sauceMash 200g wagyu leberwurst in a bowl together with 4 tbsp crispy fried onions and 1 tbsp soy sauce until smooth and spreadable.
2 tspSunflower oil
500gRoast beefHeat 2 tsp sunflower oil in a frying pan over medium-high heat. Add 500g roast beef slices and flash-sear for 30–45 seconds just until gently warmed through.
Roast beefPour the prepared honey-soy glaze over the Roast beef in the skillet, tossing gently for 20 seconds to coat the slices in a glossy film, then immediately pull the pan off the heat.
4BaguetteSlice 4 baguette horizontally along one side, leaving the back spine attached, and gently remove a thumb's width of the soft internal crumb to make room for fillings.
BaguetteHeat the oven to 200°C Ober-/Unterhitze. Bake the hollowed Baguette on the middle rack for 3 minutes until the crust turns crisp and crackles under light pressure.
8 tbspKewpie mayonnaiseSpread 8 tbsp kewpie mayonnaise evenly across the toasted bottom half of each warm baguette.
Wagyu leberwurstSpread the prepared Wagyu leberwurst mixture thickly across the top interior wall of each baguette, coating right to the crust edges.
Roast beefFold the warm glazed Roast beef slices along the bottom half of the bread directly over the mayonnaise.
CarrotKohlrabiCucumberLift the pickled Carrot and Kohlrabi from their brine, squeezing off excess moisture, and distribute them over the meat alongside the fresh Cucumber spears.
Chili
100gCilantroTuck the sliced Chili and fresh sprigs of 100g cilantro on top of the pickles across the length of the sandwich.
2 tbspSoy sauceDrizzle the remaining 2 tbsp soy sauce directly over the herbs and pickles, close the sandwiches, and serve immediately.
