Open Sandwich with Roast Capsicum & Sundried Tomato Pesto

By Silver Fern Farms
Open Sandwich with Roast Capsicum & Sundried Tomato Pesto
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Medallions
  • Extra virgin olive oil
  • 1 loaf rustic Italian bread, sliced thickly
  • 1 head garlic

Roasted Capsicum & Sundried Tomato Pesto

  • 1 red capsicum, grilled and peeled, seeds removed and roughly chopped
  • ½ cup sundried tomatoes
  • ¼ cup flaked almonds
  • 2 cloves garlic, crushed
  • ¼ cup olive oil 
  • ¼ cup chopped basil

To Serve

  • Caramelised onions
  • Spinach leaves


Remove beef medallions from fridge at least 10 minutes before you’re ready to cook. Rub medallions with olive oil, sea salt and pepper. Heat a frying pan or barbecue. Cook steaks 4 minutes each side. Transfer to a plate. Cover with tinfoil. Leave to rest for 5 minutes. 

To make Roasted Capsicum & Sundried Tomato Pesto, process roasted capsicums, sun dried tomatoes, almonds and garlic in a food processor. Slowly add the olive and season with salt and pepper. Stir through basil.

Rub bread slices with olive oil and place on the barbecue. Grill each side for 5 minutes over medium heat. Remove from grill, and immediately rub with cut side of a head of garlic. To assemble open sandwiches, top each slice with caramelised  nions, spinach and thinly sliced beef medallions. Finish with a spoonful of pesto.

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