Sometimes you feel like something that looks like it came from an upscale lunch spot but is actually on the table in minutes. This beef carpaccio sandwich with truffle mayonnaise is a perfect example. The combination of paper-thin carpaccio, creamy low-cal truffle mayonnaise, peppery arugula, Parmesan and crunchy pine nuts creates a sandwich that is rich in flavor without being complicated.

It's a wonderful choice for an elaborate lunch, a light evening meal, or when you're hosting guests and want to serve something impressive. With a few simple ingredients you make a sandwich that not only tastes fantastic but also looks beautiful on the table.

Ingredients (for 2 people)

2 rustic Italian rolls or ciabattas
120 grams beef carpaccio
2 tbsp truffle mayonnaise (for example Natural Zero Terrific Truffle Mayo)
Handful of arugula
20 grams Parmesan, shaved
2 tbsp pine nuts
4 sun-dried tomatoes, finely chopped
Few drops extra virgin olive oil
Freshly ground black pepper
Optional: a few drops balsamic glaze

Preparation

Toast the pine nuts briefly in a dry frying pan until they are golden brown.
Cut the rolls open and toast them briefly if desired for extra bite.
Spread both halves generously with the truffle mayonnaise.
Distribute the arugula over the bottom halves of the rolls.
Arrange the slices of carpaccio loosely on top.
Scatter the Parmesan, pine nuts and sun-dried tomatoes over the carpaccio.
Drizzle with a little olive oil and add black pepper to taste.
Optionally finish with a few thin streaks of balsamic glaze.
Place the top half of the roll on and serve immediately.

Chef's tip

Want to make this sandwich even more festive? Add some thinly sliced pickled red onion or replace part of the Parmesan with creamy burrata. A few shavings of fresh truffle also pair excellently with the other flavors.