Roast Beef Sandwich with Red Wine Gravy

Name: Roast Beef Sandwich with Red Wine Gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 banana shallot, finely chopped; 150 millilitres red wine; 300 millilitres beef stock; 1 large baguette; ½ to 1 tablespoon Dijon mustard; 100 grams sliced roast beef; ½ small pack fresh parsley, finely chopped; 1 tablespoon capers, finely chopped; 1 tablespoon butter; 1 handful handful fresh spinach, for serving

Recipe GLPR48f9b4f9269f08

Main Course

40 min

200 cal

Servings: 6

Oven

An elegant French-inspired roast beef sandwich featuring tender sliced beef on a crispy baguette, topped with a rich red wine and beef stock gravy enriched with fresh parsley, capers, and butter. Served with fresh spinach for a balanced, satisfying meal.

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Ingredients

1 tablespoon olive oil

1 banana shallot, finely chopped

150 millilitres red wine

300 millilitres beef stock

1 large baguette

½ to 1 tablespoon Dijon mustard

100 grams sliced roast beef

½ small pack fresh parsley, finely chopped

1 tablespoon capers, finely chopped

1 tablespoon butter

1 handful handful fresh spinach, for serving

Directions

Preheat your oven to 180°C (160°C fan / gas 4). Warm the olive oil in a small saucepan over medium heat. Add the finely chopped shallot with a pinch of salt and cook, stirring frequently, for about 5 minutes until it softens and begins to caramelise.
Pour in the red wine and simmer for 2 minutes to allow it to reduce by approximately half. Add the beef stock and bring to a gentle simmer. Allow the gravy to bubble for 15–20 minutes, stirring occasionally, until it has thickened and reduced to a rich consistency.
Place the whole baguette in the preheated oven for 5 minutes to warm through and develop a crisp exterior. Remove from the oven and carefully cut it in half lengthways. Spread one half with the Dijon mustard and arrange the sliced roast beef evenly on top.
Stir the finely chopped fresh parsley, capers, and butter into the hot gravy until the butter has completely melted. Taste and adjust the seasoning with salt and pepper as needed. Spoon the gravy generously over the second half of the baguette.
Scatter a handful of fresh spinach leaves over the gravy-topped baguette half. Cut the assembled baguette into appropriate portions and divide between plates. Serve immediately with extra gravy on the side for dipping and enjoying.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid midweek roast beef sandwich that depends almost entirely on deli counter sourcing, which any Charlotte grocer handles well. The 40-minute claim skips the fact that beef stock reduction takes 15–20 minutes of active simmering if you're building it from scratch; use boxed stock to stay closer to the stated time. A pound of quality deli roast beef and a good baguette will run $18–22 for six sandwiches, keeping cost per serving around $3–3.50, which is fair for a composed sandwich with gravy. The real appeal is that spinach, shallots, capers, and parsley are Charlotte staples year-round, and leftover gravy reheats perfectly for tomorrow's lunch.