Easy to Make, Easy to Eat

Memorial Day marks the unofficial start to summer and everyone celebrates it in different ways. In South Florida, it marks the day that  people take out their boats for a day at sea or get together for a day at the beach. No matter how we celebrate, one things is certain: eating food in these types of situations is not an easy task. Maybe you’re on a boat that is rocking back and forth a bit too much. Maybe you’re surrounded by miles of sand that seems to get into orifices that you didn’t even know you had.

One of the best meal solutions is to create a delicious sandwich that doesn’t even feel like you are having a sandwich. Of all the seasons of Food Network Star, no contestant ever stuck out to me as much as Jeff Mauro, the Sandwich King, did. His trademark phrase “You can make a meal into any sandwich, and any sandwich into a meal”, stole my heart and re-ignited my love for sandwiches. Thanks, your highness!

Here is a great sandwich recipe a la Jeff Mauro that you can easily make and take to the beach. What is your must-have beach snack?

The Roast Beast Sandwich

The Roast Beast Sandwich

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/the-roast-beast-master-with-crispy-onions-and-creamy-horseradish-sauce-recipe/index.html?oc=linkback

Ingredients

  • 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
  • 2 teaspoons cayenne
  • 2 teaspoons paprika
  • Salt and freshly ground black pepper
  • Sandwich Build:
  • 8 fresh onion rolls, buttered and toasted until golden
  • 4 thick slices sharp Cheddar
  • 2 pounds good-quality rare roast beef, sliced thin

Instructions

  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 350 degrees 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.
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