Picnic sandwich with goat milk ricotta cheese, beef carpaccio, curly endive salad and lime

• 10 minutes to prepare • Serves 4

10 MINUTES 

There are sandwiches and then there are sandwiches.

It would have made a lot more sense if you could have heard my tone of voice.
What I mean to say is that there are low profile, standard sandwiches. You know the ones. The kind I bring to work when I run at lunch time, wrapped in aluminium foil. The kind with frozen grilled eggplant slices, turkey and cream cheese. Prepared at 6 a.m., with no poetry, no passion attached.
Then, there are italic, entree worthy sandwiches – the kind that are stacked with delicacies, vegetables and sauces and held together by two sturdy pieces of warm bread. The kind that can’t be contained by a zip lock baggie. The kind that force you to temporarily unhinge your diet just to take a bite.
This, my friends, is a sandwich.

Today, I prepared a sandwich inspired by Un pinguino in cucina's recipe, which features crunchy curly endive, juicy beef carpaccio, creamy goat milk ricotta cheese, lime zest and Maldon salt.
It’s amazing how a few years of practice in the kitchen and the discovery of raw meat can transform a simple snack. This sandwich has big, bold flavors. It’s the kind of sandwich you’ll want to eat for dinner, and then eat again for lunch the next day!
Let me break it down for you...

Here's what you will need for the 4-serving recipe:

4 buns
200 g beef carpaccio cut into thin slices
200 g curly endive
100 g goat milk ricotta cheese
1 lime zest
EVO oil
Maldon salt
pepper

1. Wash and chop the endive, then keep aside
2. Cut buns in half and put few endive leaves on the bottom half
3. Place carpaccio slices on top and season with Maldon salt 
4. Spread the goat milk ricotta cheese. Then, sprinkle lime zest and few drops of EVO oil on top
5. Serve covered with the top half of the bun

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.