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#CleverKachen: Feierstengszalot Sandwiches

Got leftover beef? Turn it into these Feierstengszalot Sandwiches!

Feierstengszalot is a beloved Luxembourgish classic, traditionally made with leftover cooked beef, pickled gherkins and a tangy dressing. For this #CleverKachen recipe, I’m giving it a little twist and turning it into a delicious sandwich filling!

This is the second meal in my Pot-au-feu challenge, where one big pot of slowly simmered beef becomes three completely different dishes.

The leftover beef and carrots are blended with pickled gherkins, mustard, mayonnaise and some of the creamy egg sauce from day one. The result is a deliciously tangy, pâté-style filling that’s perfect for sandwiches.

I like to serve it between slices of bread with crisp lettuce and a handful of salty crisps for extra crunch. And here’s another clever little trick: those broken crisps at the bottom of the bag work perfectly here!

It’s a quick, satisfying lunch that makes the most of yesterday’s leftovers.

It’s a completely different dinner – made from yesterday’s pot-au-feu dinner.

→ Discover all three Pot-au-feu #CleverKachen recipes

#CLEVERKACHEN

Cooking with leftovers doesn’t have to mean eating the same meal twice. With a little planning, one base recipe can become several completely different dishes – while giving ingredients that might otherwise be forgotten in the fridge or cupboard a new purpose.

#CleverKachen is a project created in collaboration with the Luxembourg Ministry of Agriculture, showing how a little creativity in the kitchen can help us make the most of our food and reduce food waste at home.

Ingredients

MAKES 2

For the paté:
200g leftover cooked beef
1 leftover cooked carrot
1 pickled gherkin
150g leftover egg sauce
2 tbsp pickled gherkin water
1 ½ tbsp mayonnaise
1 ½ tbsp mustard
2 tbsp vinegar
Salt and pepper

4 sandwich bread slices
A handful of salt crisps
2 lettuce leaves

Method

Cut the beef, carrot and gherkin into big chunks. Put into a food processor with the leftover egg sauce, picked gherkin water, mayonnaise, mustard and vinegar and blend into a paste. Adjust the seasoning with salt and pepper, if needed.

Divide the filling between two bread slices. Top with a bit of salt crisps and lettuce, then top with a second bread slice and serve immediately.

#CleverKachen Tips:
• The pickling liquid from a jar of gherkins is pure gold – use it in salad dressings for an extra burst of flavour.
• Use the crushed crisps left at the bottom of the bag to add extra crunch to your sandwiches instead of throwing them away.