Roast Beef Sandwiches
Yield: 16 sandwich quarters
Ingredients:
2 pounds thinly sliced roast beef (recipe below)
4 slices sourdough or whole wheat bread with crusts
4 slices buttermilk bread with crusts
1 tablespoon butter, at room temperature
Salt and pepper to taste
Garnishes:
Jalapeno pepper preserves
Creamed horseradish
Country Dijon mustard
Pickled cucumber and onions
Directions:
Butter one side of each slice of bread.
Place a quarter pound of beef on top of the four bottom sandwich bread slices.
Salt and pepper to taste.
Slice each sandwich into four quarters.
Cover the sandwiches tightly (bread will start to hardened if left exposed to the air.) and chill until ready to serve or plate and serve with desired garnishes.
Sliced Beef
Ingredients:
4 pound bottom round roast (top or eye of round, top sirloin, or sirloin tip may be substituted)
1 tablespoon olive oil or enough to generously coat the roast on all sides
Rub
1 teaspoon kosher salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
¾ teaspoon fresh ground black pepper
1/2 teaspoon grated garlic
½ teaspoon paprika
Directions:
Place all rub ingredients in a bowl. Use a fork to thoroughly distribute the grated garlic evenly among the rest of the rub ingredients.
Coat roast on all sides with olive oil.
Cover the roast on all sides with the rub.
Place in ice box for 24 hours.
Remove your roast from the refrigerator and allow it to rest on the counter for 1 hour to come to room temperature.
Heat oven to 500°F.
Place the roast on a rack in a roasting pan with the fat cap side facing up.
Place roast in the oven and roast for 15 minutes or until nicely browned.
Reduce oven temperature to 300°F. and continue to roast for another 30 to 45 minutes or until the roast reaches a temperature of 125°F.
Checking the temperature after 30 minutes to gauge the actual remaining roasting time. It is important the roast not go beyond the medium stage, and if preferred, be removed during the rare stage as the roast will continue to cook approximately an additional 10°F. while resting.
Remove the roast from the oven and allow the roast to cool.
Chill overnight so that it will be easier to slice and retain meat juices.
Slice paper thin for use in sandwiches.