Grass-Fed Roast Beef Sandwich
Makes 8 Sandwiches
This roast beef sandwich is the sort of thing you’d see served at lunch in a fine restaurant, but really isn’t that complicated…especially if you’ve got leftover roast beef.
INGREDIENTS
- 1 PART:
- Roasted 3 1/4lb Grass-Fed Beef (We used roasted grass-fed beef eye of round)
- Potato Chips
- 2 Baguettes
- Pickled Sea Beans
- Peppadew Aioli:
- 6 Spicy Peppadews, minced
- ½ tsp Dijon Mustard
- 2 Egg Yolks, as fresh as possible
- 1 Garlic Clove, crushed
- 1 tsp Salt
- 1 tsp Fresh Lemon Juice
- ¼ tsp Fresh Ground Pepper
- Up to 1 ½ cup Olive Oil
- Plus: Porcini Relish Recipe
DIRECTIONS
1a
Stir the salt into the egg yolks with a whisk. Whisk in the mustard, lemon juice, garlic & black pepper. Slowly drizzle in the oil, while whisking constantly, until the mixture reaches a mayonnaise consistency.
1b
How much of the 1 ½ cup oil you use depends on the egg yolks and your preferred consistency. Don’t feel obligated to use it all.
1c
Once the mixture reaches a mayo consistency, stir in the peppadews. Store the aioli in the fridge until you need it (up to 3 days).
2
Cut a baguettes into sandwich lengths (4 each) and split them down the middle. Spread porcini relish on the bottoms and peppadew aioli on the tops.
3
Very thinly slice the roast beef.
4
Fill the sandwiches with roast beef. Garnish the plate with some of the pickled sea beans and potato chips. Serve.
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