pub essentials: roast beef/colby sandwiches

How To Make pub essentials: roast beef/colby sandwiches

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  1

  PREP/PREPARE
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  2

  Gather your ingredients (mise en place).
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  3

  Add a rack to the middle position, and preheat the oven to 325f (165c).
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  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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  5

  Brush the roast with olive oil, and then sprinkle with a bit of salt & pepper.
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  6

  Chef’s Tip: Go light on the salt, and heavy on the pepper.
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  Wrap the roast in a piece of parchment paper.
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  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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  9

  Chef’s Tip: This will give you yummy medium-rare beef.
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  10

  Chef’s Note: If using, place the beef stock into a small saucepan, and keep nice and warm.
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  11

  Slice the baguette in half.
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  12

  Spread the butter on both cut sides.
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  13

  Place into a hot skillet, and toast until golden brown, about 2 – 3 minutes.
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  14

  Spread the tomato paste over the toasted bread.
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  15

  Return to the pan, and sear for about 30 – 45 seconds.
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  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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  17

  Remove the roast from the oven, and allow to rest for 10 minutes.
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  18

  Thickly slice against the grain.
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  Layer a generous portion of the beef onto the bottom of the baguette.
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  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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  Place the colby cheese on top.
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  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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  Stick under a broiler until the cheese is melted and bubbly.
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  Before you put that top on you might want to add some yummy sauteed peppers, and onions. OH YEAH!!!
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  Chef's Note: Top with the other half of the baguette, and slice on the bias into 4 portions.
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  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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  27

  PLATE/PRESENT
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  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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  29

  Keep the faith, and keep cooking.
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