Roast Beef Sandwich

By LRay

The Local Palate, March 2015, page 62.

Horseradish dijon and red wine pickled onions bring this roast beef sandwich to life. You'll want to make extra of both and put them on everything.

Ingredients

• HORSERADISH DIJON:
• 4 potato bread rolls
• 2 cups arugula
• 1/2 cup red wine pickled onions (recipe follows)
• 2 to 3 tablespoons olive oil
• Salt and pepper
• 6 ounces horseradish-Dijon (recipe follows)
• 1 1/4 pounds roast beef
• 1/8 cup mayonnaise
• 1/8 cup sour cream
• 1/2 cup prepared horseradish
• 1/4 cup Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• RED WINE PICKLED ONIONS:
• 1 cup red wine vinegar
• 1 cup red wine
• 1 cup water
• 1/8 cup sugar
• 1/8 cup fish sauce
• 1/2 teaspoon marjoram
• 1/2 teaspoon juniper berries
• 2 whole cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon fennel
• 1/2 tablespoon coriander
• 1 bay leaf
• 1 dried chili
• 1 quart sliced onions

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

In an oven or toaster oven, toast rolls whole then cut in half. In a bowl, combine arugula, onions, olive oil, salt, and pepper. 

Evenly divide horseradish-Dijon on both halves of the rolls. On the bottom halves, layer with meat, then the greens/onions mixture. Combine with top halves and cut in half to serve.

HORSERADISH DIJON:
Combine all ingredients and mix well.

RED WINE PICKLED ONIONS: 
Bring all liquid ingredients to boil. Mix all spices, except bay leaf and chile, and toast. Remove from oven and pulverize in a spice grinder, then add to the liquid mixture. Add the bay leaf and chile. Remove from heat. Place onions in an airtight container and top with pickling liquid. Place lid on top, refrigerate, and allow to sit for a minimum of 1 week.