Name: Carpaccio Sandwich
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Southern American
Ingredients: For the smoked chicken:; 1 whole chicken quarter; 1 tbsp BBQ dry rub; 1/2 cup barbecue sauce (for glazing); For the black-eyed peas & greens:; 1 can black-eyed peas (or 1 cup cooked from dry); 1 cup chopped turnip greens (fresh or frozen); 1/2 tsp garlic powder; Salt and pepper to taste; 1/4 cup diced white onion (for garnish); For the fried okra:; 2 cups sliced fresh okra; 1/2 cup buttermilk; 1/2 cup cornmeal; 1/4 cup all-purpose flour; Salt and pepper to taste; Vegetable oil, for frying; For the cornbread griddle cakes:; 1 cup cornmeal; 1/2 cup flour; 1 egg; 1/2 cup buttermilk; 1/2 tsp baking powder; Pinch of salt; 1 tbsp oil (for the skillet); Additional toppings:; 1 ripe tomato, sliced and sprinkled with black pepper; 1 jalapeño, thinly sliced; Extra diced white onion

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This Carpaccio Sandwich is a refined and flavorful option that brings the elegance of Italian cuisine into a handheld meal. Featuring thinly sliced raw beef carpaccio, creamy truffle mayonnaise, peppery arugula, shaved Parmesan, and toasted pine nuts, all nestled in a crusty roll, this sandwich offers a perfect harmony of textures and tastes. It’s a gourmet take on a simple lunch, making it ideal for those who appreciate sophisticated flavors in a quick and easy preparation.

Why You’ll Love This Recipe

The Carpaccio Sandwich is a celebration of premium ingredients with minimal preparation. The silky beef contrasts beautifully with the crunch of toasted pine nuts and the sharpness of shaved Parmesan. Truffle mayonnaise adds a touch of indulgence, while arugula lends freshness and bite. Quick to assemble and visually striking, it’s the kind of sandwich that feels both luxurious and effortless. Whether you’re entertaining or enjoying a solitary lunch, it delivers a deli-style experience with continental flair.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 crusty roll or Italian ciabatta
3–4 oz thinly sliced beef carpaccio
1 tbsp truffle mayonnaise or aioli
1/4 cup arugula (rocket)
1 tbsp toasted pine nuts
1 tbsp shaved Parmesan
Sea salt and freshly cracked black pepper
Optional: drizzle of olive oil or balsamic glaze

directions

Slice the crusty roll in half and lightly toast it if desired.
Spread truffle mayonnaise on the bottom half of the bread.
Arrange the beef carpaccio slices evenly over the mayo layer.
Top with fresh arugula, toasted pine nuts, and shaved Parmesan.
Season with sea salt and freshly cracked black pepper to taste.
Add a light drizzle of olive oil or balsamic glaze if using.
Close with the top half of the roll and serve immediately.

Servings and timing

Servings: 1 sandwich
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 450 kcal per sandwich

Variations

Swap the spread: Replace truffle mayo with pesto, horseradish cream, or garlic aioli.
Add greens: Mix arugula with baby spinach or radicchio for extra complexity.
Cheese options: Use Pecorino Romano or goat cheese instead of Parmesan.
Add acidity: Include pickled red onions or a splash of lemon juice for brightness.
Bread alternatives: Try a baguette, focaccia, or rye bread for a different texture.

storage/reheating

This sandwich is best enjoyed fresh due to the delicate nature of the carpaccio. If necessary, prepare components in advance but assemble the sandwich just before serving. Avoid storing assembled sandwiches, as moisture from the ingredients may soften the bread and affect texture.

FAQs

Is it safe to eat beef carpaccio in a sandwich?

Yes, as long as the beef is high-quality and handled properly, carpaccio is safe to consume raw.

What is the best type of bread for this sandwich?

A crusty Italian roll, ciabatta, or baguette works well to hold up against the moist ingredients.

Can I use a different meat?

Yes, you can substitute with roast beef, pastrami, or even smoked salmon for a variation.

Is truffle mayonnaise necessary?

Not at all. Regular aioli or a flavored mayo of your choice will work well too.

Can I make this sandwich in advance?

It’s best to assemble right before eating to maintain the texture and flavor of the fresh ingredients.

How do I toast pine nuts?

Lightly toast them in a dry skillet over medium heat, stirring constantly until golden.

What cheese alternatives can I use?

Pecorino Romano, Grana Padano, or even blue cheese can be used for a different flavor profile.

How should I store leftover carpaccio?

Keep it refrigerated in an airtight container and consume within 24 hours for best quality.

Can I add vegetables?

Yes, thinly sliced cucumber, roasted peppers, or grilled zucchini can add more texture and flavor.

What drinks pair well with this sandwich?

A crisp white wine, sparkling water with lemon, or a dry rosé complements the sandwich beautifully.

Conclusion

The Carpaccio Sandwich is an elegant, quick-to-make option that turns a simple lunch into a refined culinary experience. With its balance of creamy, crunchy, peppery, and umami-rich components, it captures the essence of European café dining in just a few minutes. Whether you’re looking to impress a guest or elevate your solo lunch, this gourmet sandwich delivers taste and sophistication with every bite.

Carpaccio Sandwich

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Author: Mia
Total Time: 2 hours 10 minutes
Yield: 2 servings 1x
Diet: Halal

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Description

This hearty Southern Smoked Chicken Plate is a soulful celebration of comfort food, featuring BBQ-glazed smoked chicken, black-eyed peas with turnip greens, crispy fried okra, griddled cornbread patties, and fresh tomato and jalapeño garnishes.

Instructions

Preheat smoker to 275°F. Season the chicken quarter with BBQ dry rub and smoke for 1.5 to 2 hours, basting with barbecue sauce during the last 30 minutes until glazed and cooked through.
In a saucepan, combine black-eyed peas, turnip greens, garlic powder, salt, and pepper. Simmer for 15–20 minutes until flavors meld.
Soak sliced okra in buttermilk. In a separate bowl, mix cornmeal, flour, salt, and pepper. Dredge okra in the dry mixture and fry in hot oil until golden and crispy. Drain on paper towels.
To make the cornbread patties, combine cornmeal, flour, baking powder, salt, egg, and buttermilk to form a thick batter. Heat oil in a skillet and drop batter in spoonfuls, flatten slightly, and cook until golden brown on both sides.
Assemble the plate: place smoked chicken alongside a serving of black-eyed peas and greens topped with diced onion. Add a portion of fried okra, 1–2 cornbread patties, and garnish with tomato slices and jalapeño rounds.