Thursday, April 18, 2013
Big Boy Beef Sandwiches
Oh my. This was the best sandwich I've had in forever. Everything you could want in a sandwich: spicy, slightly sweet, tangy, crunchy, melty, tender...
It all starts with the beef. A roast is covered in a spice blend that includes chili powder, paprika, and oregano. The roast goes to the fridge to marinate in this concoction for an afternoon or a couple of days, whatever suits your schedule. It's then roasted until tender and sliced up. I tried to get my slices as then as I could without losing a finger. I found the meat to be pretty salty alone but it was perfect when paired with the other elements.
I chose to top my roast beef with my beloved caramelized onions. The onions are soft and sweet and a perfect counterpoint to the bold flavor of the beef. My other additions included a new cheese for me, havarti. Love it! It's buttery and rich and melts beautifully. A mayo-mustard sauce is smeared on for some tang. Last, but certainly not least, is the bread. Choose whatever you love, for me that's my everyday wheat bread that is hearty and rustic.
For a sandwich called big boy, I probably should have added more beef for a bigger sandwich, but this was perfect for us. As my daughter said, a definite make again!
Big Boy Beef Sandwiches
adapted from Girl Carnivore
1 tablespoon salt
freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon chili powder
2 pounds top round
2 onions, sliced
2 tablespoons butter
1 tablespoon olive oil
salt and pepper
1 teaspoon sugar
2 tablespoon mayonnaise
1 teaspoon dijon mustard
1 teaspoon whole grain mustard
4 tablespoons unsalted butter
8 slices bread of choice (I used a grainy whole wheat)
4 slices Havarti cheese
Prepare seasoning for beef. Place salt, pepper, onion powder, garlic powder, oregano, paprika, and chili powder in a large zip bag and shake well to combine. Add top round, close bag, and shake well to ensure that seasoning coats meat. Place in refrigerate for at least 8 hours or up to 48 hours.
When ready to cook, preheat oven to 425. Place roast on a wire rack set in a roasting pan or over a cookie sheet. Roast for 10 minutes, then without opening the oven door, reduce heat to 350 and cook about 30 minutes longer, or until internal temperature registers at 115 degrees.
Remove the roast from the oven, cover, and let rest for at least 20 minutes. Slice the meat in thin slices once cooled.
While the meat is resting, make the caramelized onions. Add the butter and olive oil to a medium skillet set over medium-high heat. Add onions, salt, pepper, and sugar. Stir and cook for about 5 minutes until the onions begin to soften. Reduce heat to low and continue cooking, stirring occasionally, until onions are caramelized.
Prepare the mayo-mustard sauce by placing the mayo and both mustards in a small bowl and combine.
Prepare the sandwiches. Spread butter on one side of each slice of bread. Heat a skillet over medium-high heat. Place one slice of bread on skillet, top with a slice of cheese, the sliced beef, and some caramelized onions. Spread the mayo-mustard sauce on one side of the other piece of bread, and butter the remaining side. Grill each side until golden and cheese has melted. Slice and serve!