Serves 8
10 min
The Roast Beef Sandwich
Recipe GLPR033096ca4df937
A classic roast beef sandwich featuring tender sliced deli beef topped with melted Cheddar, creamy horseradish spread, sweet onion jam, peppery arugula, and a bright apple cider gastrique served on a toasted baguette roll. Served with warm beef broth for dipping.
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Ingredients
1 tablespoon canola oil
1 baguette roll
5 ounces deli roast beef
2 slices Cheddar cheese
4 ounces beef stock or au jus
1 cup creme fraiche or sour cream
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Dash hot sauce
Salt and pepper to taste
2 tablespoons sweet onion jam
1 cup fresh baby arugula
2 cups apple cider
2 cups apple cider vinegar
1/2 cup white sugar
3 Peels and cores from 3 apples
1/2 teaspoon xanthan gum or apple pectin
Directions
In a small mixing bowl, combine the creme fraiche, prepared horseradish, Worcestershire sauce, garlic powder, onion powder, hot sauce, and a pinch each of salt and pepper. Stir until well blended. Cover and refrigerate until ready to use.
In a medium saucepan, combine the apple cider, apple cider vinegar, white sugar, and the peels and cores from the 3 apples. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer for 30 minutes until the liquid reduces slightly and infuses with apple flavor.
Pour the mixture through a fine-mesh strainer to remove the apple peels and cores, discarding the solids. Return the strained liquid to the saucepan and bring it back to a boil.
Whisk in the xanthan gum until fully incorporated, then simmer for 2 minutes to thicken the gastrique. Remove from heat and allow to cool to room temperature. The gastrique can be stored in a squeeze bottle.
Heat a large skillet or cast-iron pan over medium heat and add the canola oil. Once hot, carefully place the halved baguette pieces cut-side down in the skillet and toast for about 1 minute per side until lightly golden brown. Transfer the toasted baguette to a clean cutting board.
In the same skillet, arrange the roast beef in a mound roughly shaped to fit the baguette. Layer the Cheddar cheese slices evenly over the beef. Pour the beef stock or au jus around the beef, then cover the skillet with a lid. Steam for about 30 seconds until the cheese is melted and the beef is warmed through.
Spread the horseradish creme fraiche generously on the cut side of the bottom half of the toasted baguette. Spread the sweet onion jam on the cut side of the top half.
Using a spatula, carefully transfer the melted cheese-topped roast beef from the skillet to the bottom half of the baguette.
Top the roast beef and cheese with the fresh baby arugula, then lightly drizzle with the apple cider gastrique. Season with a light pinch of salt and freshly cracked pepper.
Place the top half of the baguette on the sandwich and press gently. Using a sharp knife, carefully cut the sandwich in half on the bias to create two equal portions. Serve immediately.
