Dinner

Beef Sandwich with Pink Pickled Onions and Green Beans Recipe

ByNoah Steele November 24, 2025November 24, 2025

Introduction

This beef sandwich with pink pickled onions is a flavorful way to use up leftovers while enjoying fresh, vibrant tastes. Crunchy green beans and creamy avocado sauce add texture and richness, making each bite satisfying and delicious.

A long sandwich on a white baguette bread with a crispy golden crust, filled with multiple layers starting with a light green creamy spread at the bottom, thin slices of roasted meat with a slightly pink and grilled edge arranged in a row, fresh curly green lettuce leaves, green snap peas placed on top of the lettuce, and finished with thin rings of bright purple pickled onions near the top. The sandwich rests on a white rectangular plate, which is placed on a blue and white checkered cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ red onion, finely sliced
60ml rice vinegar

1 tsp caster sugar
100g green beans

1 demi baguette, halved
60g-70g leftover avocado sauce

300g leftover beef
Handful of leftover spicy greens

Instructions

Step 1: Mix the sliced red onion with the rice vinegar, caster sugar, and ¼ teaspoon salt in a bowl. Set aside to lightly pickle for 20 minutes.

Step 2: Bring a pan of salted water to a boil over medium heat. Add the green beans and cook for 3-4 minutes until tender but still crisp. Immediately plunge them into a bowl of ice-cold water and leave for 5 minutes. Drain thoroughly and pat dry.
Step 3: Halve the demi baguette and spread the leftover avocado sauce over the base.
Step 4: Layer the leftover beef and spicy greens on top of the avocado sauce, then add the green beans and pink pickled onions.

Step 5: Sandwich the baguette halves together and enjoy immediately or keep chilled for up to a day.

Tips & Variations

For extra crunch, toast the baguette lightly before assembling the sandwich.
Swap green beans for blanched asparagus or snap peas for a different texture.

Add a drizzle of your favorite hot sauce or mayonnaise for extra flavor.
If you don’t have leftover beef, grilled steak or roast beef slices work just as well.

Storage

Store the assembled sandwich wrapped tightly in cling film or foil in the refrigerator for up to one day. To maintain the crispness of the green beans and onions, it’s best eaten within this time. Reheat the beef separately if desired, but enjoy the sandwich cold or at room temperature for the best texture.

How to Serve

A long sandwich with a crusty toasted baguette sliced open to show layers inside: at the bottom is a spread of pale green sauce, on top of that several slices of grilled meat with a browned edge, then a layer of fresh curly green lettuce, bright green snap peas, and thinly sliced pink pickled onions on the very top. The sandwich rests on a white plate with a yellow tray underneath, all placed on a blue and white checkered cloth over a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread for this sandwich?

Yes, any crusty bread or soft roll works well. Choose your favorite type to suit your preference or what you have on hand.

How long do the pink pickled onions keep?

Pink pickled onions can be stored in an airtight container in the refrigerator for up to two weeks. Their flavor intensifies over time, making them a great make-ahead condiment.

Beef Sandwich with Pink Pickled Onions and Green Beans Recipe

★★★★★

5 from 125 reviews

Author: Noah

Total Time: 20 minutes
Yield: 1 sandwich 1x

Description

This beef sandwich with pink pickled onions offers a flavorful and refreshing twist on a classic sandwich, combining tender leftover beef, vibrant green beans, creamy avocado sauce, and tangy pink pickled onions inside a demi baguette. Perfect for a quick lunch or light dinner, this recipe uses simple, leftover ingredients to create a delicious and satisfying meal.

Ingredients

Scale

Pickled Onions

½ red onion, finely sliced
60ml rice vinegar
1 tsp caster sugar

¼ tsp salt

Vegetables

100g green beans

Sandwich Components

1 demi baguette, halved

60g-70g leftover avocado sauce
300g leftover beef
handful of leftover spicy greens

Instructions

Pickle the onions: Mix the finely sliced red onion with the rice vinegar, caster sugar, and ¼ tsp salt. Set aside to lightly pickle for 20 minutes, allowing the onions to soften and develop a tangy flavor.
Cook the green beans: Bring a pan of salted water to a boil over medium heat. Add the green beans and cook for 3-4 minutes until tender but still crisp. Immediately plunge the beans into a bowl of ice-cold water to stop cooking and preserve their bright green color. Leave for 5 minutes, then drain thoroughly and pat dry.
Assemble the sandwich: Halve the demi baguette and spread the leftover avocado sauce evenly over the base. Layer the leftover beef and the spicy greens on top of the sauce. Then, add the cooked green beans and finish by topping with the pink pickled onions. Close the sandwich with the other half of the baguette and enjoy immediately or keep chilled for up to a day.

Notes

You can adjust the pickling time for the onions according to your taste preference for acidity and crunch.
The green beans should be cooked until tender yet crisp to maintain texture in the sandwich.
Make sure to pat the green beans dry after blanching to prevent the sandwich from becoming soggy.

Leftover avocado sauce, beef, and spicy greens can be substituted with fresh or different prepared ingredients as desired.
This sandwich is best eaten fresh but can be kept chilled for up to one day without loss of flavor.

Prep Time: 10 minutes

Cook Time: 10 minutes
Category: Sandwich
Method: Stovetop

Cuisine: Western

Keywords: beef sandwich, pickled onions, avocado sauce, green beans, leftover beef sandwich, easy sandwich recipe, quick lunch

Noah Steele

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