Recipe courtesy of Il Porcellino
The Roast Beef Sandwich
- Level: Intermediate
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 258
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 7
- Cholesterol
- 31
- Sodium
- 523
- Total: 10 min
- Active: 10 min
Ingredients
1 tablespoon canola oil
1 baguette roll
5 ounces rare deli roast beef
2 slices Cheddar
4 ounces au jus or beef stock
2 tablespoons Horseradish Creme Fraiche, recipe follows
2 tablespoons sweet onion jam
1 cup baby arugula
1 teaspoon Apple Cider Gastrique, recipe follows
Salt and pepper
Horseradish Creme Fraiche:
1 cup creme fraiche or sour cream
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Dash hot sauce
Pinch each salt and pepper
Apple Cider Gastrique:
2 cups apple cider
2 cups apple cider vinegar
1/2 cup white sugar
Peels and cores of 3 apples
1/2 teaspoon xanthan gum or apple pectin
Directions
- Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the baguette in half and toast in the skillet until lightly browned on both sides, about 1 minute per side. Remove the baguette to a cutting board. Add the roast beef to the same skillet, mounding in a shape similar to the baguette, then top with the Cheddar and add the au jus or beef stock. Cover the skillet with a lid and let it steam for 30 seconds. Meanwhile, add the Horseradish Creme Fraiche to one side of the baguette and the onion jam to the other. Remove the roast beef and melted cheese from the skillet with a spatula, and place on the bottom half of the baguette. Top the roast beef and Cheddar with the baby arugula, drizzle with the Apple Cider Gastrique and season with salt and pepper. Top the sandwich with the other half of the baguette, then slice the sandwich in half on the bias and enjoy!
Horseradish Creme Fraiche:
- Mix together the creme fraiche, horseradish, Worcestershire, garlic powder, onion powder, hot sauce and salt and pepper in a small mixing bowl. Keep refrigerated.
Apple Cider Gastrique:
- Bring the cider, vinegar, sugar and apple peels and cores to a boil in a medium saucepan. Reduce heat to medium-low and allow to simmer for 30 minutes. Strain off the apple peels and cores, then bring the liquid to a boil. Whisk in the xanthan gum and simmer for 2 minutes, then cool down the liquid. We serve the Apple Cider Gastrique in a squeeze bottle at room temperature.
Cook’s Note
Buy the best quality roast beef, Cheddar and bread that you can; it makes all the difference in the world for a delicious sandwich.