Grilled sourdough MATR patty sandwich with Romesco sauce

Cook time: 1 Hour     Serves: 2 Persons     Difficulty: Easy


Who doesn’t love a properly stacked sandwich? Even better when it’s made of ingredients which can boost energy, rather than deplete. Eat straight away, or wrap up for a tasty packed lunch.

  • One 300g package of MATR block
  • Slices good sourdough bread – can be a day or two old⁠ since you are grilling the bread. Less waste ;)⁠
  • A few slices of aubergine, peppers or other barbecue-friendly vegetables⁠
  • Red or white cabbage ⁠
  • Spinach leaves or other salad⁠ 2 tablespoons parsley pesto or your favorite store bought pesto (can be omitted)
  • One bell pepper⁠
  • Clove of garlic⁠
  • ½ dl olive oil⁠
  • A small handful of almond
  • 40 grams⁠ 1 tsp smoked paprika⁠
  • Vinegar⁠
  • Salt and a pinch of sugar⁠
  1. Start with the Romesco dip: cut the peppers into pieces and put them in a small saucepan with the oil.
  2. Let it simmer over medium/high heat until it gets some dark spots on the skin. ⁠
  3. Add sliced garlic and almonds at the very end, so both get just a little heat too without browning.⁠
  4. Allow to cool slightly and then place everything, along with the other ingredients in a mini chopper or blender jar and blend to a delicious creamy dip.
  5. Season with more salt, vinegar or sugar if necessary
  6. Grill the bread and spread with pesto if desired.⁠
  7. Pan fry the MATR blocks on both sides in a little oil and season with a little salt.⁠
  8. Assemble your sandwiches by spreading the bread with Romesco and layering the vegetables and steaks.
  9. Be generous with the dip… Drizzle