Inspired by the London Borough Market, this Shredded Beef Ciabatta Sandwich has three incredibly easy-to-make sauces: Truffle Aioli, a Roasted Red Pepper Sauce, and a Verde Sauce for a bit a spiciness! And it’s made with homemade ciabatta bread!

How to Make Homemade Ciabatta Bread?

I have the full recipe on my blog, which you can find by clicking here, but making ciabatta at home is VERY easy and so crisp fresh out of the oven!

Can the ciabatta sandwich be made in advance?

Yes, this sandwich held up very well for lunch the next day! All the sauces’ flavors meld together so nicely overtime.

Cook with me!

Beef Ciabatta Sandwich with Truffle Aioli & Verde Sauce

3.67 from 3 votes

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Prep Time30

Cook Time2

Total Time2 30

Servings:

Ingredients

For the Shredded Beef:

2 lbs. Chuck Roast sliced into 1″ pieces
4 tbsp. Salted Butter or olive oil
Salt & Black Pepper
2 tbsp. Granulated Cane Sugar or maple syrup

For the Verde Sauce:

2 Poblano Peppers stem removed
1-2 Jalapeño Peppers stem removed
2 Tomatillos peeled and washed
1/2 cup Fresh Cilantro or parsley
2-3 Garlic Cloves peeled
Juice of 1 Lemon
1/4 cup Plain Yogurt or mayonnaise

For the Roasted Red Pepper Sauce:

1 cup Marinated Roasted Red Peppers drained
2 Garlic Cloves peeled
1 tbsp. Apple Cider Vinegar
1/3 cup Plain Greek Yogurt or mayonnaise
Juice of 1 Lemon

For the Truffle Aioli:

1/2 cup Mayonnaise
1 Egg Yolk
1/4 cup Truffle Oil
1 tsp. Dijon
2 Garlic Cloves grated
Juice of 1/2 Lemon

Instructions

For the Shredded Beef:

Season the cubed beef chuck generously in salt and black pepper.
In a very large pot over medium high heat, add the butter. Once melted, add the chuck roast to sear untouched 2-3 minutes, then stir to sear another 2-3 minutes. Add 1/2 cup beef stock or broth of choice.
Cover with the pot lid and reduce heat to a simmer to slow cook 2-3 hours, until fork tender.
Let cool 20 minutes before shredded the beef between two forks.

For the Verde Sauce:

Add the poblanos, jalapeños, tomatillos and garlic to a large skillet over medium high heat with the olive oil. Sauté until the peppers are charred, about 6-8 minutes. Let slightly cool before adding to a high speed blender with the remaining ingredients. Pulse until smooth. Season with salt and black pepper to taste.

For the Roasted Red Pepper Sauce:

Combine all the ingredients in a high speed blender to pulse until smooth. Season with salt and black pepper to taste. For a sweeter sauce, add honey to taste.

For the Truffle Aioli:

Combine all ingredients in a bowl. Whisk 1-2 minutes, until very smooth.

To Assemble the Sandwich:

Slice the ciabatta loaf in half lengthwise. On the bottom slice, add a generous slather of the truffle aioli, then layer with the shredded beef. Alternate in rows adding the verde sauce and roasted red pepper sauce so you get a mxi of both in every bite. Add freshly grated parmesan to desired preference. Sandwich with the top slice of ciabatta.
Slice into individual sandwiches to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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