Beef and Watermelon Sandwich with Sesame Mayo
Disclaimer: Thank you to the Watermelon Board for sponsoring this blog post! All recipes, wording and opinions are entirely my own.
My new favourite sandwich: roast beef and watermelon with sesame mayo.
Watermelon in winter?! I know it sounds crazy, but it is entirely possible and realistic. I was skeptical at first when the Watermelon Board asked me to make a winter dish using their fruit. Isn’t a watermelon both hard to find and expensive in the winter? It came as a surprise to me that in fact neither is true- while it is slightly more expensive than during the summer, a nice watermelon still offers great value per serving. And yes, you can find this pink fruit even in winter!
A thin slice of watermelon offers a wonderful freshness to balance out the richness of a dish, like the sesame mayo and roast beef in this sandwich. It isn’t nearly as overpowering as one might think, and its flavour and juiciness is comparable to a tomato. The burst of colour will be a welcome addition, especially during the dark and grey months.
This sandwich recipe is the result of a breakaway from a major sandwich rut I was in- the mix of flavours and textures are a wonderful way to add variety to your diet. Long live the creative sandwiches! 🙂
Recipe inspired by Food and Wine, a recipe that uses pickled watermelon rind!
- a small roast beef (about 500 g)- remove it from the fridge about 30 minutes before you're ready to cook so it has time to come to room temperature.
- 1 tbsp oil
- salt and pepper
- 2 heaping tbsp mayonnaise
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- about 1/4 small fresh watermelon, sliced into about 1/2-inch thick rounds then cut again into 8 small triangles, rind removed
- 1 medium baguette, sliced almost all the way through lengthwise (leave the top and bottom pieces attached on one long-end of the baguette)
- a handful of fresh lettuce for garnish
- sesame seeds for garnish (optional)
- preheat oven to 350F and massage the roast with the oil, then season with salt and pepper. Bake for about 20 minutes or until your meat thermometer reads medium-rare. Allow the roast to rest by covering it lightly with aluminum foil for 10 minutes, then slice into very thin slices against the grain. Keep warm by covering it again with the aluminum foil until ready to assemble.
- combine the mayonnaise, sesame seeds and sesame oil together. Set aside.
- Remove some of the white fluffy inside of the baguette to give more room in the sandwich. Spread the prepared mayonnaise onto the inside of the baguette, and top with the thin slices the roast.
- Add a few leaves of lettuce and top with the watermelon (about the same quantity as you would with tomato slices). Sprinkle with a few sesame seeds if desired.
- Slice the baguette into three (to share!).
- Best enjoyed with a pickle or two, and a nice cold beer.