Sandwich with Beef Rolls

Method

1. Prepare the sauce: in a pan, heat abundant olive oil. Add a clove of garlic, a piece of chili pepper, and chopped spring onion or onion. Sauté.
2. Add finely chopped celery and continue sautéing. Add the tomato passata, a splash of water, salt, and pepper. Cook over medium heat.
3. Meanwhile, prepare the rolls: lay the beef strips on a cutting board. Season with salt and pepper. Place thin strips of carrot, celery, and onion in the center. Roll up the meat and secure with a toothpick.
4. Immerse the rolls in the sauce. Cover with a damp sheet of parchment paper (or wet bread paper) to create steam. Cook for about 20 minutes.
5. While the rolls cook, make the pesto: in a mortar, crush garlic with coarse salt. Add the almonds and crush. Add the parsley leaves and continue crushing. Add a drizzle of olive oil and a little cold water to adjust consistency. Stir until a coarse cream forms.
6. Revive the bread: wet the stale bread under running water. Bake at 180°C (350°F) for about 5 minutes until it becomes crispy and warm like freshly baked.
7. Assemble the sandwich: cut the bread in half. Spread a generous amount of pesto on both sides. Add a spoonful of the sauce, place the rolls, add more sauce, and close the sandwich. Serve hot.