Luca's corned beef buns with horseradish, parmesan and walnut sauce


"Even if you never make this sandwich, you want to know about this sauce: a beautiful mild, bitter sauce showing the subtler side of walnuts," says Luca chef Isaac McHale.

"It's a bit of an Italian classic and it reminds me of the background flavours of parmesan; a tiny bit of cooked garlic, olive oil and a little horseradish tie it all together. It's a great sauce for bollito misto or as an alternative sauce for vitello tonnato, or just something to serve with cold roast pork, lamb or beef the day after a big roast."

At Luca, McHale serves these rolls with brined ox tongue; we've used corned beef.

You'll need

4 white rosetta or other white bread rolls 400 gm cooked corned beef (or brined ox tongue), thinly sliced Freshly grated horseradish, to serve Bitter leaves and gherkins (optional), to serve   Walnut sauce ½ garlic clove, thinly sliced 1 tbsp olive oil 20 gm crustless day-old sourdough 1½ tbsp milk 100 gm walnuts 35 gm parmesan, finely grated

Method

  • 01
  • For walnut sauce, place garlic and oil in a small saucepan over low heat until just warm, then cool. Tear up the bread and soak in a bowl with the milk (10 minutes). Place walnuts in a saucepan of cold water, bring to the boil, then immediately drain and repeat twice. Blend blanched walnuts, soaked bread, parmesan and a pinch of salt in a blender until smooth, then add garlic, oil and enough water to form a thick sauce (about 100ml-140ml). Season to taste.
  • 02
  • Preheat oven to 160C. Place bread rolls on an oven tray and warm in oven (5-6 minutes). Cool rolls briefly, then cut in half, spread with a small amount of walnut sauce and layer in lots and lots of slices of corned beef. Occasionally season a layer with freshly grated horseradish and a turn of pepper. When the sandwich is filled and the top layer of beef is nice and flat so the sauce won’t run off, spoon 2 tbsp walnut sauce over beef. Put the top half of the roll on and gently press (McHale secures his with 2 skewers and serves them cut in half). Serve with lots of napkins, a salad of bitter leaves and a quarter gherkin each.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Negroni!

Featured in

Mar 2017

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