Have you ever had leftover roast beef and weren’t quite sure what to do with it? One thing I’ve done in the past is make a version of this delicious stew from Ina Garten. I just chop up the leftover roast, dust it in flour, and brown and start the recipe thereafter. But, with this leaner roast I used in my last blog entry, I wanted to give the accompanying ATK sandwich recipe a shot. I am glad I did…and so were the girls. Add on a little homemade Thousand Island dressing along with some crispy shallots and you’re in heaven. But, how do you slice the beef so thinly without a meat slicer? I’ve got you covered, along with another trick to help soften-up the cheese on an otherwise cold sandwich. The only thing I didn’t like was having the soft bun, so I added a toasting tip below as well. If you love roast beef sandwiches, my French Dip is phenomenal!
Leftover Roast Beef Sandwiches adapted from America’s Test Kitchen, Andrea Geary
Sandwich
Leftover roast beef
3 shallots, thinly sliced
Vegetable oil for frying
Brioche buns
Butter
Thinly sliced cheddar cheese
Thousand Island Dressing
½ cup mayonnaise
1 tbsp ketchup
1 tbsp pickle relish
1 tbsp creamy horseradish
½ tsp red wine vinegar
¼ tsp paprika
Pinch of cayenne pepper
Remove the roast from the refrigerator and pat it dry. Place on a sheet of parchment or wax paper and place in the freezer for 30 minutes.
Meanwhile, heat up some vegetable oil to 250 degrees in a deep fryer (or pot set over medium-low heat). Once the oil comes to temp, place the sliced shallots into the oil and slow fry for 10-15 minutes, until lightly browned. Then, crank up the heat to 350 (or medium-high) and fry for one minute. Remove with a slotted spoon and place on a paper towel.
Lightly salt the crispy shallots and reserve.
To soften the cheese slices, you may want to hold them (using tongs) over the exhaust vent of the deep fryer while the shallots fry away.
In the meantime, combine all of the dressing ingredients in a bowl. Whisk and reserve.
Butter some brioche buns and griddle until lightly crisped and browned. Alternatively, toast them cut side up in the oven set to 350 degrees.
Once the meat has been in the freezer for 30 minutes, using a very sharp chef’s knife, slice the meat about a ¼” thick. Set the slices on a platter and lightly salt them, adding some freshly cracked black pepper.
Spread some of the dressing on the bottom bun. Add 4 slices of beef. Sprinkle on the crispy shallots and top with cheese. Spread a generous amount of dressing on the top bun and close-up the sandwich.
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