MATR Patty is marinated with Dijon mustard, soy sauce and rice vinegar, then pan-fried until golden before being served on rye bread with all the toppings you would expect from a classic roast beef sandwich.
About MATR
MATR is made from organic ingredients that develop the deep umami flavour and distinctive texture of our products through fermentation.
In this recipe, we use MATR Patty. Its firm texture makes it easy to slice, marinate and pan-fry, so it works naturally in the same way you would build a classic roast beef sandwich.
How to make a roast beef sandwich with MATR
Prepare the MATR:
- Slice the MATR Patty. Cut the MATR Patty into slices in the size you want for your sandwich. You can also leave it exactly as it is.
- Make the marinade. Mix the oil, rice vinegar, Dijon mustard and soy sauce in a bowl. Add a little water so the marinade is liquid enough to coat all the MATR pieces.
- Marinate the MATR. Toss the MATR thoroughly in the marinade. If you have time, let it sit for a while so the marinade has more time to add flavour. The original recipe recommends marinating it for as long as possible.
Fry your MATR roastbeef:
- Heat the pan well. Add a little neutral oil to a frying pan and heat it over medium to medium-high heat.
- Add the marinated pieces. Place them in the pan in a single layer. Let them make good contact with the hot surface so they develop a golden, fried crust.
- Fry the MATR on both sides until you are happy with the browning. Season with a little salt and freshly ground black pepper as you go.
Build your sandwich:
- Place a slice of rye bread on each plate. Choose a coarse wholegrain rye bread if you want more fibre in the meal.
- Place the warm, fried MATR slices on the rye bread. Make sure the MATR covers the full length of the bread so every bite gets some of the filling.
- Spread remoulade over the MATR and place the pickled cucumbers on top. The combination of richness and acidity balances the fried umami flavour.
- Sprinkle over the crispy fried onions and finish with plenty of fresh dill.
Serve the sandwich straight away while the MATR is still warm and the onions are crisp.
Tips to elevate your roast beef sandwich
Choose a rye bread with plenty of seeds and whole grains. It gives the sandwich more bite and works well with the soft and creamy toppings. Wholegrain products are also a natural part of a high-fibre diet.
Toast the rye bread. A few minutes in a dry pan or in the oven can give the bread a lightly crisp edge that complements the texture of the MATR.
Make your own pickled cucumbers. If you have a little extra time, quick-pickled cucumbers with vinegar, sugar and salt let you control the balance between sweetness and acidity.
Add fresh horseradish. A little finely grated horseradish adds sharpness and works especially well with the remoulade, dill and fried MATR.
What can you serve with a roast beef sandwich?
If your roast beef sandwich is part of a bigger lunch, you can serve it with plenty of other delicious sides.
Classic options:
- Potato salad with chives and radishes.
- Pickled beetroot or extra pickles.
- Tomato and cucumber salad with vinaigrette.
- A simple green salad with mustard dressing.
- A selection of other open sandwiches if you are serving a larger lunch.
Modern options:
- Pointed cabbage salad with apple and lemon.
- Green salad with radishes, herbs and vinaigrette.
- Roasted root vegetables with mustard and fresh herbs.
- Crisp vegetables with a light yoghurt dressing.
- A warm salad with potatoes, green beans and dill.
Why make a roastbeef sandwich with MATR?
A classic roastbeef sandwich is all about the combination of salt, acidity, richness, crunch and plenty of flavour. That is exactly why MATR fits so naturally into the dish.
MATR develops its flavour and texture through the fermentation of familiar organic ingredients. Instead of isolating protein and then rebuilding the product with a long list of ingredients, we let fermentation create the structure and deep umami flavour.
This also means that no E-numbers are added to create the characteristic MATR texture.
Ready for a roast beef sandwich with MATR?
Got 20 minutes and craving a tasty lunch? Then this roast beef sandwich recipe is easy to put together. Find MATR at a supermarket near you, pick up your favourite danish remoulade and a delicious rye bread, and make your own version of the Danish classic.
You can find MATR near you here. If you would like to learn more about our products before buying, you can do that too.
Find even more inspiration for delicious, quick and healthy meals in our recipe collection.
Frequently asked questions
What do you put on a roast beef sandwich?
A classic roast beef sandwich is typically served on rye bread with remoulade, crispy fried onions, pickled cucumbers and often fresh horseradish or herbs. In this version, we use MATR as the “roastbeef”.
Which rye bread is best for a roast beef sandwich?
A dark, coarse rye bread works well because its dense texture can hold both the MATR and the toppings. If you choose wholegrain rye bread, you also get a good source of whole grains as part of a high-fibre diet.
What are E-numbers?
E-numbers are codes used for food additives that are approved for use in the EU. These can include preservatives, colourings, emulsifiers and texturising agents. An E-number does not in itself mean that an ingredient is problematic.
Does MATR contain additives or E-numbers?
MATR is made without additives or protein isolates. Instead, its flavour and texture develop through fermentation of the ingredients. Other components in this recipe, such as remoulade or crispy fried onions, may contain additives depending on the products you choose.
Is MATR an ultra-processed food?
No. MATR is made by fermenting whole, familiar ingredients and does not use protein isolates or added texturisers to create its structure.
How long does it take to make a roastbeef sandwich with MATR?
Our MATR roast beef sandwich recipe takes around 20 minutes in total and serves four people.
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