The Jackson as served at Homegrown Taproom in Nashville, Tennessee, as seen on Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of Homegrown Taproom & Kitchen

The Jackson Sandwich

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  • Level: Intermediate
  • Total: 3 hr 20 min (includes chilling time)
  • Active: 40 min
  • Yield: 1 sandwich


Roast Beef:


Brined Onions:

Horseradish Cheese:


  1. For the roast beef: Preheat the oven to 375 degrees F.
  2. Place the Dijon mustard, whole-grain mustard, olive oil, salt, oregano, thyme, garlic, peppercorns, Worcestershire and paprika in a food processor and blend well. Smear all over the roast, then place in a roasting pan.
  3. Roast until the internal temperature reaches 110 degrees F, about 45 minutes. Remove from the oven and chill, then slice thin.
  4. For the sandwich: Heat the au jus and keep warm.
  5. Place a buttered hoagie bun and 3 ounces roast beef on a flat top grill or griddle. Top the roast beef with the Brined Onions and banana peppers, and heat until hot. Add the Horseradish Cheese to the top of the roast beef, then cover and steam until the cheese is melted. Remove the bun from the grill, then add mayo to the bun. Place the meat on the bun, then slice in half.
  6. Serve with pickle, chips and au jus.

Brined Onions:

  1. Julienne the onions and set aside in a bowl. Bring the sugar, vinegar, coriander, peppercorns, salt, cumin seeds and bay leaf to a boil in a saucepan, then pour over the onions, cover and chill.

Horseradish Cheese:

  1. Place the Cheddar and horseradish in a bowl and mix well.