Monday, August 3, 2009

For the love of sammiches

Sandwiches are high on my list of favorite things to eat but I rarely get around to making them. Generally they require the acquisition of too many perishable goods to be practical. Sprouts, lettuce, tomatoes, bread, several kinds of cheese and meats. It's difficult to buy the correct ratio of ingredients to ensure that everything gets used up.

My solution to this problem is to host a sandwich party. It's a variation of a potluck except everyone brings sandwich fixings. A dozen cheeses and 8 different meats at your disposable makes for some incredible sandwiches.

My usual contribution is roast beef. I pick up a couple pounds of round roast from Fero's Meat Market and roast it myself using an adaptation of Jess Thomson's recipe. My adaptation is leaving out the rosemary. If I have leftovers I buy french rolls and make roast beef sandwiches that beat just about every dip sandwich I've had at a restaurant.

Simple Rosemary Roast Beef
From hogwash by Jess Thomson

Preheat the oven to 350 degrees. Pat a 1 1/2 pound eye of round roast dry, and rub it with a teaspoon or so of olive oil. Pat 1/2 teaspoon kosher salt, 1 teaspoon freshly ground pepper, and 2 tablespoons chopped fresh rosemary into the skin, and roast for 30 to 45 minutes, until the temperature reads 130 degrees in the center, for medium rare. Let the roast rest for about 10 minutes before carving and serving.

Roast Beef Dip Sandwich
1 french roll
Leftover roast beef
Half a cup of beef broth made with Better Than Bouillon beef base
Horseradish spread

Slice french roll down the middle and spread horseradish on both sides. Top with roast beef. Eat with broth.