ROAST BEEF SANDWICH
A perfectly constructed meat sandwich has great bread, a spread, great meat, something crunchy and some sort of green. Let’s not forget about all of the flavors blending well together. This roast beef sandwich meets all those expectations and then some more. It’s unbelievably good!!
It starts with the Village Baker Black Porter Butte bread. Then spread with a spicy horseradish sauce and filled with fresh house made roast beef, sweet pickled red onions, salty blue cheese and some peppery arugula. It’s perfection and not really heavy like some of those hot roast beef sandwiches with au jus.
I came up with this recipe for West Coast Provisions Market where I supply them with grab and go sandwiches every week. It’s such a hit and sooooo good that I even added it to the lunch catering menu.
It is time consuming, but totally worth it. However, if you are strapped with time (you can go up to the market) or try buying some good quality roast beef and store bought horseradish sauce. You can’t really cut any corners on the pickled red onion though. Besides, it’s something you should have on hand all of the time!!
ROAST BEEF SANDWICH RECIPE
- 5 pounds of top round
- Garlic Powder
- Onion Powder
- Black Pepper
- Kosher Salt
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/4 cup horseradish
- Any type of dark, hearty bread
- Horseradish sauce
- Pickled red onions
- 2 cups arugula
- 2 cups crumbled blue cheese
- Season the beef generously and sear on all sides. Place in a 275F oven for 1 hour and 30 minutes. The thermometer should read 129F. Cover and let cool completely. Keeps the juices in.
- When ready to slice, slice thin against the grain so it’s tender.
- Combine all the ingredients and taste. Adjust spiciness for your palate.
- Toast the bread slices an smear both sides with the sauce.
- Place some of the blue cheese on the base. This way you can get from edge to edge and it won’t fall out.
- Layer the beef, red onions and then arugula on the bread.
- Slice and eat!!!