We all know a great sandwich really comes down to the ingredients used. There’s something so right about cheap white bread, jelly, and peanut butter from the jar. We all love that particular type of cheese mom used when throwing together a grilled cheese. And to this day, I still can’t choke down deli roast beef. It all came down to the horror of a spilled box of Hi-C, some rare roast beef, ultra absorbent Wonder Bread and a rather traumatic part of Star Wars once when I was a child to ruin a simple roast beef sandwich for me forever.
Loving me some roast beef flavor and texture though, I am determined to make my own sandwich that far exceeds that fruity drink soaked mess that haunts my childhood nightmares and overcome this rediculous phobia. A sandwich that is hearty and rises above the average lunch time fix. One that makes you moan and eyes roll back after the first taste. Like a new shiny boyfriend who completely erases the crappy memories of that shitty ex. This sandwich does all of that. Just don’t try to take it to bed with you.
- 1 tbs salt
- black pepper
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tbs dried oregano
- 1 tbs paprika
- 1 tbs chili powder
- 2 lbs top round
- 1 loaf crusty bread (I used rosemary one day and garlic the next)
- Aioli Garlic Mustard Sauce
- Havarti dill cheese, sliced
- 1/2 red onion, sliced as thin as you can while keeping your fingers in tact
- In a large heavy duty ziploc bag, shake the spice ingredients together. Add the meat and rub, roll and shake the bag to make sure all sides are covered. Seal the bag and let the flavors mingle over night or up to 48 hours if possible.
- When ready to cook, preheat the oven to 425. Place roast on a wire rack set in roasting pan. Roast for 10 minutes, then without opening the oven door, reduce heat to 350 and cook for about 45 minutes longer, until internal temp registers at 115.
- Remove the roast from the oven, cover, and let rest for at least 20 minutes.
- You could either slice your meat now, or wrap it tightly in aluminum foil after it has cooled, place it in the freezer for about 30 minutes, then use a meat slicer to achieve extra thin slices. Store the sliced meat in a resealable ziploc bag.
- To make the sandwiches:Preheat a griddle or panini press.
- Slice the bread into 1/4 inch slices and slather with garlic mustard sauce, a heaping portion of sliced onions, sliced beef, and finally top with Havarti Dill cheese before placing the bread on top. Press and cook on panini press until cheese has melted sandwich is heated through.