Name: The Jackson Sandwich
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 1 sandwich
Ingredients: 1/2 cup smooth Dijon mustard; 1/2 cup whole-grain mustard; 1 tablespoon olive oil; 1 tablespoon salt; 1/2 tablespoon oregano; 1/2 tablespoon dried thyme; 2 1/4 teaspoons chopped garlic; 2 1/4 teaspoons black peppercorns; 3/4 teaspoon Worcestershire sauce; 1/4 teaspoon bourbon paprika; One 3- to 5-pound top round roast; 4 ounces au jus — your favorite store-bought version; Butter, for buttering the bun; 1 hoagie bun; 2 ounces Brined Onions, recipe follows; 2 ounces banana peppers; 3 ounces Horseradish Cheese, recipe follows; 1 ounce mayonnaise; Pickles and chips, for serving; 2 medium white onions; 2 cups sugar; 2 cups apple cider vinegar; 3/4 teaspoon whole coriander seeds; 3/4 teaspoon black peppercorns; 3/4 teaspoon salt; 1/4 teaspoon cumin seeds; 1 bay leaf; 1 pound shredded white Cheddar; 1/4 cup prepared horseradish

Directions

For the roast beef: Preheat the oven to 375 degrees F.
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.
Roast until the internal temperature reaches 110 degrees F, about 45 minutes. Remove from the oven and chill, then slice thin.
For the sandwich: Heat the au jus and keep warm.
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.
Serve with pickle, chips and au jus.

Brined Onions:

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.