THE ROAST BEEF SANDWICH

The Roast Beef Sandwich image

Provided by Food Network

Time 10m

Yield 1 sandwich

Number Of Ingredients 22

1 tablespoon canola oil
1 baguette roll
5 ounces rare deli roast beef
2 slices Cheddar
4 ounces au jus or beef stock
2 tablespoons Horseradish Creme Fraiche, recipe follows
2 tablespoons sweet onion jam
1 cup baby arugula
1 teaspoon Apple Cider Gastrique, recipe follows
Salt and pepper
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
Pinch each salt and pepper
2 cups apple cider
2 cups apple cider vinegar
1/2 cup white sugar
Peels and cores of 3 apples
1/2 teaspoon xanthan gum or apple pectin

Steps:

Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the baguette in half and toast in the skillet until lightly browned on both sides, about 1 minute per side. Remove the baguette to a cutting board. Add the roast beef to the same skillet, mounding in a shape similar to the baguette, then top with the Cheddar and add the au jus or beef stock. Cover the skillet with a lid and let it steam for 30 seconds. Meanwhile, add the Horseradish Creme Fraiche to one side of the baguette and the onion jam to the other. Remove the roast beef and melted cheese from the skillet with a spatula, and place on the bottom half of the baguette. Top the roast beef and Cheddar with the baby arugula, drizzle with the Apple Cider Gastrique and season with salt and pepper. Top the sandwich with the other half of the baguette, then slice the sandwich in half on the bias and enjoy!
Mix together the creme fraiche, horseradish, Worcestershire, garlic powder, onion powder, hot sauce and salt and pepper in a small mixing bowl. Keep refrigerated.
Bring the cider, vinegar, sugar and apple peels and cores to a boil in a medium saucepan. Reduce heat to medium-low and allow to simmer for 30 minutes. Strain off the apple peels and cores, then bring the liquid to a boil. Whisk in the xanthan gum and simmer for 2 minutes, then cool down the liquid. We serve the Apple Cider Gastrique in a squeeze bottle at room temperature.