Recipe courtesy of Sammich

Timmy Mac Sandwich

Save Recipe
  • Level: Intermediate
  • Total: 3 hr 40 min
  • Active: 1 hr 10 min
  • Yield: 1 sandwich
Share This Recipe


1 baguette

Butter, for cooking

5 to 6 ounces Roast and Beef Juice, recipe follows

Salt and pepper

3 slices American cheese 

Mayonnaise, for sandwich

Giardiniera, recipe follows

Lettuce and Onion Vinaigrette, recipe follows

Roast and Beef Juice:

1 cup Italian seasoning

1 cup fine sea salt

1/3 cup ground black pepper

1/4 cup granulated garlic

1/4 cup granulated onion

1/4 cup dried oregano

One 1 1/2- to 2-pound sirloin roast

1/4 cup olive oil

Beef base, if needed 


3 cups white vinegar

3 tablespoons fine sea salt

2 tablespoons minced garlic

2 tablespoons oregano 

2 1/2 tablespoons crushed red pepper

2 teaspoons black pepper

2 carrots

2 stalks celery

2 yellow onions

2 green bell peppers

2 red bell peppers

2 jalapenos

1 serrano pepper

1 cup olive oil

Lettuce and Onion Vinaigrette:

1 cup red wine vinegar

1 tablespoon plus 1 1/2 teaspoons Italian seasoning

1 teaspoon kosher salt

1/2 pinch ground black pepper

2 cups olive oil

1 head iceberg lettuce, sliced as thinly as possible

1 yellow onion, trimmed and outer 2 layers peeled, sliced as thinly as possible


  1. Preheat oven to 400 degrees F.
  2. Cut bread two-thirds of the way through. Toast bread in oven until crispy on outside.
  3. Heat a saute pan over high heat. Coat pan with butter when hot. Once melted and shimmering, add Roast. Sprinkle with salt and pepper. Add a little more butter (make it naughty). Sear the beef until all pink is gone and you have some crispy parts, 1 to 2 minutes.
  4. Put cheese on top of beef when almost done. Cover and melt.
  5. Spread mayo on bread?more than you think. Put beef on bread. Add Giardiniera. Top with Lettuce and Onion Vinaigrette. Serve with Beef Juice on the side.

Roast and Beef Juice:

Yield: 6 to 8 servings
  1. Mix together the Italian seasoning, salt, pepper, granulated garlic and onion and oregano in a bowl until combined.
  2. Preheat oven to 400 degrees F.
  3. Cover roast with spice mix (you will have some spice mix left over). Drizzle olive oil over top of roast. Place roast on a rack with water in the bottom of the pan (don't let the water touch the meat). Roast until the internal temperature registers 118 degrees F on an instant-read thermometer, about 1 hour. Let roast cool. Reserve the juice.
  4. Thin-slice roast, as thin as you can. Can't slice thin? You are screwed. Or you can buy your chef friend a six-pack and she will do it for you. Save beef scraps!
  5. Portion roast slices into 5- to 7-ounce balls.
  6. Pour all the extra juice and beef scraps in a pot. If there's not enough juice, add some beef base and some water. Taste. Make sure it's not too salty. Simmer for 1 hour, strain and put juice back on to simmer.


Yield: 8 servings
  1. Put the vinegar, salt, garlic, oregano, crushed red pepper, black pepper and 2 cups cold water into a 4-quart container and stir until the salt has dissolved.
  2. Cut carrots, celery, onions, green peppers and red peppers into 1/3-inch uniform dice.
  3. Thinly slice jalapenos and serrano (approximately 1/8-inch thick).
  4. Place cut veggies into brine and stir well until all ingredients are combined.
  5. Cover and refrigerate for 2 days. Stir in olive oil.

Lettuce and Onion Vinaigrette:

Yield: 4 servings
  1. Combine vinegar, Italian seasoning, salt and pepper in a quart-sized mason jar. Cover and shake well until combined and salt is dissolved. Add olive oil and shake until combined.
  2. Dress lettuce slices with some vinaigrette. Dress onion slices with some vinaigrette.