There's a good chance I made this sandwich just because it's called The Roast Beast Master (come on, that's pretty hard to resist). It feels powerful (and I guess with fried onions and horseradish sauce, it is). It's definitely satisfying, but not exactly an everyday sandwich, since it requires deep frying the onions. But I think they're a huge part of the appeal since you get to eat the extras on the side.
THE ROAST BEAST MASTER WITH CRISPY ONIONS
AND CREAMY HORSERADISH SAUCE
Yield: 4 servings
Creamy
Horseradish Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup prepared horseradish
2 teaspoons honey
2 teaspoons Dijon mustard
salt and freshly cracked
black pepper
Crispy Onions:
2 cups buttermilk
2 onions, thinly sliced root
to tip
vegetable oil, for frying
2 cups all-purpose flour
1 1/2 teaspoons cayenne
2 teaspoons paprika
salt and freshly ground black
pepper
Sandwich Build:
4 large fresh onion rolls, buttered
and toasted until golden
4 thick slices sharp cheddar
1 pound good-quality rare
roast beef, sliced thin
1. For the horseradish sauce: In
a bowl, mix the mayonnaise, sour cream, horseradish, honey and Dijon. Season
with salt and pepper.
2. For the onions: Pour the
buttermilk over the onions and let them sit for about 30 minutes.
3. Heat 3 inches of oil to 350º
F in a medium Dutch oven.
4. Whisk together the flour,
cayenne, paprika and some salt and pepper. Remove the onions from the
buttermilk and toss them in the flour until thoroughly coated. Fry in batches
until the batter is golden, 2 to 3 minutes. Let drain on paper towels and
season with salt while hot.
5. For the sandwich build: On
the toasted onion rolls, begin with a slice of cheddar, pile the meat high, add
as many crispy onions as the sandwich will hold and schmear the top bun with a
healthy portion of horseradish sauce.
horseradish sauce ingredients |
horseradish sauce |
onions soaking in buttermilk |
I decided to soak my onion in a ziploc bag and then pour out the buttermilk. I probably should have drained the onions instead because I think a little too much buttermilk may have stayed behind. |
flour and spices |
I poured the flour mixture right into the bag of soaked onions and it was a little gummy. That's why I think there was too much buttermilk left behind in the bag. But I moved ahead. |
onions frying |
fried onions |
cheddar cheese layer |
roast beef layer Actually, that's london broil (it looked better than the roast beef at the store). |
onion layer (about to be topped off with a bun top slathered with horseradish mayo) I didn't have onion rolls, but I'll bet that's great. |
The Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce |
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