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Roast beef sub

There’s nothing better than a juicy sub, especially when it’s a quick and easy option. Try this roast beef sub for a yummy work lunch!


For the pickled vegetables
1 carrot, julienned
2 radishes, thinly sliced
⅓ cup rice-wine vinegar
1 tsp honey
1 tsp salt
For the subs
2 tbsp water
1 tsp sriracha
1 tsp fish sauce
1 tsp honey
Juice of ½ lime
4 slices roast beef
1 small baguette, halved and sliced open
2 tbsp Japanese mayonnaise
¼ cucumber, sliced
1 jalapeño, sliced
Coriander, to serve

For the pickled vegetables
1. Toss together the carrot and radishes with the rice wine vinegar, honey and salt. Set aside to pickle for a few minutes.
For the subs
1. In a bowl, mix the water, sriracha, fish sauce, honey and lime juice. Toss with the roast beef slices to coat.
2. Spread 1 tbsp Japanese mayonnaise on each half of the baguette. Top with roast beef slices, cucumber slices, pickled vegetables, jalapeño and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

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