pub essentials: roast beef/colby sandwiches

How To Make pub essentials: roast beef/colby sandwiches

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients (mise en place).
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  Step 3
  Add a rack to the middle position, and preheat the oven to 325f (165c).
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  Step 4
  Chef's Note: Why Top Loin? The top loin roast has a lot of flavor, and breaks down nicely into tender beef when sliced against the grain. With just a sprinkle of salt and pepper, this cut of beef really stands out when baked.
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  Step 5
  Brush the roast with olive oil, and then sprinkle with a bit of salt & pepper.
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  Step 6
  Chef’s Tip: Go light on the salt, and heavy on the pepper.
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  Step 7
  Wrap the roast in a piece of parchment paper.
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  Step 8
  Place in the preheated oven, and cook until an instant read thermometer inserted into the center of the roast reads, 125f (53c)
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  Step 9
  Chef’s Tip: This will give you yummy medium-rare beef.
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  Step 10
  Chef’s Note: If using, place the beef stock into a small saucepan, and keep nice and warm.
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  Step 11
  Slice the baguette in half.
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  Step 12
  Spread the butter on both cut sides.
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  Step 13
  Place into a hot skillet, and toast until golden brown, about 2 – 3 minutes.
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  Step 14
  Spread the tomato paste over the toasted bread.
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  Step 15
  Return to the pan, and sear for about 30 – 45 seconds.
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  Step 16
  Chef’s Note: Searing the tomato paste into the bread will generate a “Maillard” reaction, and give the sandwich an additional level of meaty flavor.
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  Step 17
  Remove the roast from the oven, and allow to rest for 10 minutes.
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  Step 18
  Thickly slice against the grain.
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  Step 19
  Layer a generous portion of the beef onto the bottom of the baguette.
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  Step 20
  Chef’s Note: You might want to add a slather of horseradish to the bottom bun before laying on the beef; plus, some sliced tomatoes, and/or some sautéed onions, and bell peppers would not be amiss.
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  Step 21
  Place the colby cheese on top.
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  Step 22
  Chef’s Note: Why Colby? I felt that there were too many wonderful flavors going on here to drown them out with a bunch of sharp cheddar. The colby provides just the correct balance of cheese flavor, and allows the other ingredients to stand proud.
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  Step 23
  Stick under a broiler until the cheese is melted and bubbly.
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  Step 24
  Before you put that top on you might want to add some yummy sauteed peppers, and onions. OH YEAH!!!
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  Step 25
  Chef's Note: Top with the other half of the baguette, and slice on the bias into 4 portions.
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  Step 26
  Chef’s Tip: You don’t have to serve this sandwich warm, you can cool it down in the fridge, and have great cold beef sandwiches the next day. If you do serve it cold, make sure that you cut off the fat cap, before slicing and serving.
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  Step 27
  PLATE/PRESENT
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  Step 28
  Serve while still warm with some nice fries, potato wedges… or maybe a few salty chips. And, if you’re using the beef stock, place in into small bowls for dipping. Enjoy.
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  Step 29
  Keep the faith, and keep cooking.
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