Beef Sandwiches with Bergamot and Appetizer

Preparation10 min.
Cooking20 min.
Тotal30 min.
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  • for the meat
  • beef - 3.5 oz (100 g) (fillet)
  • milk - 1 cup
  • parmesan - 0.7 oz (20 g)
  • breads - 2. wholegrain
  • olive oil - 1 1/3 tbsp (20 ml)
  • butter - 2 tbsp (30 g)
  • bergamots - 1 drop bio
  • etheric bergamot oil
  • capers - 1 tablespoon
  • salt
  • black pepper
  • zucchini - 1 decorative sliced
  • for appetizers
  • tomatoes - 2. ripe diced seedless
  • onions - 1 head onion, cut in chunks
  • garlic - 1 clove
  • olive oil - 1 tbsp
  • peppermint - 1 drop of bioetheric peppermint oil
  • sugar - 1 pinch
  • salt
  • black pepper

How to cook

Immerse the meat for a few minutes in the milk to be soaked. Place it in a dish and leave it in the freezer for 10-something minutes to set. Once ready, remove and cut into thin slices.

Preheat skillet on the stove. Cut two rolls and toast them on both sides. Brush with butter both the inner sides of the buns. In the same pan pour 1 tsp olive oil and roast on both sides until crispy but not dry.

Mix in a bowl with 2 tablespoons olive oil 1 drop bioetheric bergamot oil for cooking. Ready meat is rubbed on both sides with olive oil flavored with bergamot.

Preparing the topping:

Cut tomatoes in half and remove the seeds. Cut them into small pieces. In a heated pan pour the olive oil. Sauté onions and crushed garlic until golden. Put salt and black pepper in. When the onion is ready, pour the tomatoes, a pinch of sugar and cook until it is homogeneous.

Remove from heat. Dissolve one tablespoon olive oil with drops of essential peppermint oil for cooking and pour in tomato sauce. Mix well.

Place bagel on a plate, place a thin slice of zucchini, meat and sprinkle capers. Put a spoon of tomato sauce on the meat and close the sandwich.

Sprinkle with Parmesan cheese. Serve chilled with a strong drink.


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