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Peruvian yellow chili sauce gives an original taste to this delicious Andean sandwich. Submitted photo/Rossana Radden
Rossana Radden
10:45 am PDT September 3, 2020

Labor Day is upon us. Let’s celebrate and give thanks this weekend and beyond to all our essential workers in these sensitive times with the Andean sandwich — an absolute pleasure to indulge, you will agree after you have the first bite.

Buy the beef fillet at our local markets and vegetables from our Malibu farms. The Peruvian yellow chili, in stores as Aji Amarillo Paste, surely gives an original taste to this delicious sandwich.

This recipe was awarded as second place at the Taste of Malibu.

As always is my pleasure serving you.

Enjoy.



Ingredients:

8 brioche bread slices

1 small jar yellow Peruvian chili sauce 

1 large red onion finely sliced

4 Roma tomatoes sliced

1 bunch spinach 

1 4 ounce container crumbled blue cheese 

1 pound New York steak filet or top sirloin 

2/3 cup soy sauce 

1 clove garlic minced

1 teaspoon sriracha

3 tablespoons olive oil 

 

Cut off the bread crust from each slice and line up the slices on a wood cutting board. In a glass bowl mix the soy sauce, garlic and sriracha. Cut the filet appropriately as the bread slices and coat them with 1 tablespoon olive oil and a pinch of salt, add the mixture and coat well.

While the beef is marinating, let’s roast the tomato slices. Place a pan on the stove at medium heat with 1 tablespoon olive oil. Once the oil is warm, roast the tomato slices on both sides, about 3 min each side. Place them on a plate.

In the same pan, sauté the onion slices. Add a little more olive oil if needed, until the onions are caramelized. If they start to get too brown, add 1 tablespoon water and cover with a lid, until soft. Place it on a plate.

In the same pan, add 1 tablespoon olive oil; the pan needs to be hot. Fry the beef fillets, 4 minutes on each side. Set aside on a plate.

Wash and pat dry with a towel the spinach leaves, take off the spinach stems and place the leaves in a bowl.

Open the crumble blue cheese container and set aside. Open the yellow chili sauce jar and set aside.

Heat a panini grill or oven toaster. Next to the bread slices, line up your ingredients’ bowls to assemble the sandwich. With a butter knife, spread the chili sauce on the 8 slices of bread. Place the ingredients on the bread slices in this order: spinach, blue cheese, onions, tomato, beef fillet, blue cheese, onions, spinach, and top with a bread slice.

Place it in the panini machine, and press it until the cheese is melted, a little, and the bread is toasted 2- 3 minutes. If using toaster oven, toast to desired doneness.

Yield: 4 sandwiches 

 

Malibu resident Rossana Radden is a food coach and chef at Rossana’s Kitchen, a personalized food- catering service working in collaboration with surgeons, physicians and clinical nutritionists. Radden also is an advocate at Young Center for immigrant children’s rights and a transforming care bedside volunteer at Cedars-Sinai Medical Center. Questions? Contact Rossana 310-384-9887 or email.