Name: The Man in the Black Hat Sandwich
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT20H30M0.000S
Yield: 6 servings
Ingredients: 1 large boneless turkey breast; Olive oil, for coating the turkey; 1 tablespoon salt; 1 tablespoon ground pepper; 5 pounds bone-in beef short ribs or beef ribs; One 6-ounce can tomato paste, or as needed; Beef scraps, optional; 2 tablespoons salt; 2 tablespoons ground pepper; 2 bay leaves; 2 stalks celery, rough chop; 1 carrot, rough chop; 1 onion, rough chop; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 3 pounds boneless beef short ribs; 1 tablespoon salt; 1 tablespoon ground pepper; Half a 750-milliliter bottle red wine; 1/2 cup marinara sauce; 2 stalks celery, rough chop; 1 large carrot, rough chop; 1 large onion, rough chop; Fire Roasted Peppers and Onion:; 1 Vidalia onion, julienned; 1 orange bell pepper, julienned; 1 red bell pepper, julienned; 1 yellow bell pepper, julienned; 1/4 cup olive oil; 2 tablespoons smoked paprika

Directions

Special equipment:

a slow cooker; a panini press

For the turkey breast: Preheat the oven to 375 degrees F.
Coat the turkey breast with olive oil, then sprinkle with the salt and pepper. Roast until the internal temperature reaches 165 F, 15 to 18 minutes per pound. Cool down for slicing.
For the au jus: Preheat the oven to 420 degrees F.
Rub the ribs with tomato paste and sprinkle the scraps, if using, with the salt and pepper. Roast for 1 hour. Place the bay leaves, celery, carrot, onion, rosemary and thyme in a stockpot or slow cooker, then add all the ingredients from the roasting pan. Cover with water and turn on the lowest heat for 8 hours, checking occasionally to avoid burning. Do not boil or even simmer this liquid. Strain and taste for seasoning. Cool down for further use.
For the boneless short rib: Sprinkle the short ribs with the salt and pepper, then get a cast-iron skillet piping hot. Sear off the short ribs until golden brown on both sides. Add the wine, marinara, celery, carrot, onion and 2 cups au jus to a large slow cooker and slow cook for 8 hours. Remove the meat from the liquid (keep the liquid to add back to the au jus) and cool down. Cut into 1/2-inch cubes.
For the fire roasted peppers and onions: Preheat the oven to 425 degrees F.
Toss the onion, peppers, olive oil, smoked paprika, salt and pepper in a bowl until evenly coated, then spread in a roasting pan. Roast until a nice, charred color, about 20 minutes. Cool down.
For the man in the black hat: Spread pimiento cheese on the bottom pieces of bread, evenly coating. Put 3 thick-cut slices of turkey on one half of the sandwich and 3 ounces (a nice little handful) short rib on the other half of the sandwich. (You’re making 2 sandwiches in one.) Top both meats with fire roasted peppers and crispy onions. Add 2 slices Swiss on top of the turkey and 2 slices Havarti on top of the short rib. Heat for 1 minute, then press on a panini press until golden brown. Serve with a cup of au jus. Repeat to make more sandwiches.