35 minutes
A delicious sandwich featuring tender roast beef, crispy shallots, and a creamy dressing on a brioche bun.
Shallots, sliced thin
each
cups
Confectioners’ Sugar
teaspoons
cups
tablespoons
Sweet Pickle Relish
tablespoons
tablespoons
teaspoons
teaspoons
pinches
Roast Beef, sliced thin
0 lb
Brioche Buns
each
Cheddar Cheese, sliced thin
0 oz
1. Make Crispy Shallots
Place the thinly sliced shallots in a medium bowl and cover them with the vegetable oil. Microwave the mixture for 3 minutes. Then, microwave in 90-second increments, stirring and checking for a deep golden brown color. Once the shallots are crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain.
2. Prepare the Dressing
In a bowl, combine the mayonnaise, ketchup, sweet pickle relish, prepared horseradish, red wine vinegar, paprika, and a pinch of cayenne pepper. Stir everything together until well-mixed. You can refrigerate this dressing for up to 2 days if you want to prepare it ahead of time.
3. Assemble the Sandwiches
Spread some of the dressing on the bottom half of each brioche bun. Season the thinly sliced roast beef with a bit of salt, then place the beef on top of the dressing. Add a slice of cheddar cheese to each sandwich, followed by a generous sprinkle of the crispy shallots. Finally, place the top half of the bun over the shallots.
Replace roast beef with grilled chicken and avocado or pulled pork and coleslaw for diverse sandwich options.
Experiment with blue cheese spread, caramelized onions, or chimichurri sauce for unique flavors.
Change the beef's accompanying flavors to Asian-style with soy and ginger or Mediterranean with tzatziki and feta.
Use portobello mushrooms or roasted eggplant as a substantial replacement for beef.
Mash roasted garlic into aioli for a sweet and mellow flavor that pairs well with beef.
Opt for a high-quality cut such as top loin, rib-eye, or sirloin tip. The quality of meat will greatly affect the tenderness and flavor. For added depth, consider dry-aging the beef in your refrigerator for a couple of days before cooking.
Allow the beef to rest for at least 10-15 minutes after cooking. This lets the juices redistribute, ensuring that every slice is juicy and flavorful.
Generously season your roast with salt and freshly ground black pepper at least one hour before cooking, or even overnight. This will not only enhance the flavor but also help to tenderize the meat.
Always slice against the grain to ensure the beef is as tender as possible. Use a sharp knife for clean cuts. Thin slices are preferable for a sandwich as they are easier to bite through and distribute more evenly.
Always start with a very hot pan to sear the beef. This creates a flavorful crust (the Maillard reaction) that will add a complex flavor profile to your sandwich.
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